Ricotta And Spinach Tortellini With Seafood
INGREDIENTS
- 1 packet Ricotta And Spinach Tortellini
- 80 g shrimps (8)
- 50 g clams
- 50 g mussels
- 40 g squid
- 100 g Italian tomato sauce
- 40 ml still white wine
- Extra-virgin olive oil
- Salt and pepper to taste
- Garlic clove
- Parsley to taste
DIRECTIONS
Drizzle some olive oil in a pan. Crush the garlic clove and fry in the oil, then add the clams and mussels. Add the white wine.
When the wine has reduced, add the shrimps and roughly chopped squid. Add the Italian tomato sauce and cook for 7-8 minutes over a low heat.
Cook the tortellini in a separate pot, following the instructions on the packet.
Serve the tortellini with the seafood sauce and season with a drizzle of extra-virgin olive oil and chopped parsley.
When the wine has reduced, add the shrimps and roughly chopped squid. Add the Italian tomato sauce and cook for 7-8 minutes over a low heat.
Cook the tortellini in a separate pot, following the instructions on the packet.
Serve the tortellini with the seafood sauce and season with a drizzle of extra-virgin olive oil and chopped parsley.
INGREDIENTS
servings.label
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- 1 packet Ricotta And Spinach Tortellini
- 80 g shrimps (8)
- 50 g clams
- 50 g mussels
- 40 g squid
- 100 g Italian tomato sauce
- 40 ml still white wine
- - Extra-virgin olive oil
- - Salt and pepper to taste
- - Garlic clove
- - Parsley to taste
DIRECTIONS
Drizzle some olive oil in a pan. Crush the garlic clove and fry in the oil, then add the clams and mussels. Add the white wine.
When the wine has reduced, add the shrimps and roughly chopped squid. Add the Italian tomato sauce and cook for 7-8 minutes over a low heat.
Cook the tortellini in a separate pot, following the instructions on the packet.
Serve the tortellini with the seafood sauce and season with a drizzle of extra-virgin olive oil and chopped parsley.
When the wine has reduced, add the shrimps and roughly chopped squid. Add the Italian tomato sauce and cook for 7-8 minutes over a low heat.
Cook the tortellini in a separate pot, following the instructions on the packet.
Serve the tortellini with the seafood sauce and season with a drizzle of extra-virgin olive oil and chopped parsley.
