Name: Spinach and Ricotta Tortellini
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4
Ingredients: tbsp olive oil; 1 tbsp garlic, freshly minced; 700g passata; 1 tsp salt; ½ tsp pepper; 1 tsp sugar; 1 Rana Ricotta & Spinach Tortellini 565g family pack; ¼ bunch basil leaves picked; ½ cup parmesan cheese, freshly grated

Instructions

Heat the oil on medium-high heat in a large, deep skillet. Add the garlic, and cook for 30 seconds until fragrant.
Add the passata and 1 cup of water to the pan.
Add the salt, pepper and sugar, and bring to a boil.
Add the tortellini directly to the pan, place the lid on, reduce to the lowest heat setting and cook for 2 minutes.
Turn off the heat, and stir through the fresh basil if using.
Serve topped with parmesan cheese.

Notes

MAKE AHEAD AND LEFTOVERS – Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.

Spinach and Ricotta Tortellini