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Spinach & Ricotta Tortelloni with pesto, parmesan and black pepper

Serves: 2 people

Total Time: 10 minutes


  • 1 bag Ottimo Spinach & Ricotta Filled Pasta

To serve:

  • 100 grams basil pesto

  • Handful of baby spinach leaves

  • Freshly ground black pepper

  • Basil leaves, picked

  • Parmesan, grated

1. Cook the Ottimo pasta for 4 minutes until cooked.

2. Drain and place back into the pan. Add the basil pesto, baby spinach and a good pinch

of black pepper and toss together to coat the pasta in sauce and wilt the spinach.

3. Serve straight away with some torn basil leaves and grated parmesan.


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