with Spinach and Cheese
Super speedy, this Super Quick Burrata, Harissa and Ham Tortelloni is ready in just 15 minutes. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.
Allergens
Utensils
Tags
Tomato Passata
1 carton(s)
Harissa Paste
50 grams
Dried Oregano
1 sachet(s)
Red Wine Stock Paste
28 grams
Cured Ham Tortelloni
300 grams
Ciabatta
1 unit(s)
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
40 grams
Wild Rocket
20 grams
Burrata
125 grams
Honey
1 tbsp
Water for the Sauce
50 milliliter(s)
Butter
30 grams
- Boil a half-full kettle.
- Meanwhile, pop a frying pan on medium heat.
- Add the passata, harissa, oregano, red wine stock paste, honey and water (see pantry for both).
- Stir to combine and bring to the boil. Simmer, 4-5 mins.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the filled pasta, 4-5 mins.
- Once cooked, drain and drizzle with oil.
- Next, halve the ciabatta.
- Toast the ciabatta halves in your toaster until golden. Drizzle with oil and season with salt.
- Add the butter (see pantry) and spinach to the sauce in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the cooked pasta.
- Share the pasta between your bowls.
- Sprinkle over the cheese.
- Serve the ciabatta alongside.
- Top the pasta with the rocket. Drizzle a little oil over the leaves to finish.
- Drain the burrata, then carefully halve it. Place on top.
4188
kJ
Energy (kJ)
1001
kcal
Energy (kcal)
50
g
Fat
24.4
g
of which saturates
101.2
g
Carbohydrate
24.4
g
of which sugars
5.6
g
Dietary Fibre
34.9
g
Protein
5.55
g
Salt
