Spinach & Ricotta Tortelloni with Tuna, Dried Tomatoes, Provolone and Mint
, 10 min
Fresh tortelloni tossed in a no-cook sauce of smashed tuna, sundried tomatoes, provolone and mint.
| 1 can tuna, drained and smashed | Mix tuna, tomatoes, mint, cheese, oil, pepper | Toss tortelloni and water into bowl | Plate, drizzle oil, top with cheese & mint | |
| 8 sundried tomatoes in oil, drained and roughly chopped | ||||
| 6 mint leaves, chopped | ||||
| Provolone cheese, shaved (half, for the bowl) | ||||
| 4 tbsp extra virgin olive oil, plus extra for drizzling | ||||
| cracked black pepper, to taste | ||||
| 1 pack Rana Spinach & Ricotta Tortelloni | Boil tortelloni per package, salted water | Drain, reserving 1/2 cup water | ||
| 120 ml reserved pasta cooking water | ||||
| Provolone cheese, shaved (remaining, to top) | ||||
| extra mint leaves, to serve |
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