John Myers
Ricotta E Spinaci Tortelli
The perfect ricotta e spinaci tortelli recipe with a picture and simple step-by-step instructions.
- 1 packet 1 Packung Hilcona Tortellini Frisch Pasta
- 1 packet Char fillet with pepper (from the cooling shelf)
- 1 piece 1 Scheibe Kochschinken
- 6 piece Cherry tomatoes
- 1 piece Fresh avocado
- 1 piece Pomegranate seeds
- 1 piece Parmesan
- 1 piece Water
- 1 piece White wine
- 1 piece Whipped cream
- 1 piece Fish broth
- Preparation: Cut the fish fillet into small pieces. Cut the ham into strips. Quarter the cherry tomatoes. Halve the avocado, remove the stone and skin and cut into bite-sized pieces. Separate the stones from a pomegranate and put aside
- Preparation 2: Fry the ham in a pan or in the oven for 3-5 minutes at high heat. First bring the water to the boil in a pan, then add the wine and cream. Add the new tortellini – Ricotta e Spinaci- from Hilcona. Followed by the fish, the tomatoes and the avocado. Season with fish stock, salt and pepper. Continue cooking everything briefly under a low flame. After two short minutes, the dish is ready, serve on a plate and garnish with ham chips, pomegranate seeds and Parmesan.
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