Baked Cheese Ravioli
with Creamy Rose Sauce
Creamy rose sauce and bubbly cheese, blanketed over tender tortellini and colourful veggies? Yes, please! This baked pasta serves comfort food vibes in just minutes.
étiquettes:
Végétarien
Allergènes:
Oeuf
•Lait
•Blé
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéMoyen
Ingrédients
quantité par portion
350 g
Tortellinis au fromage
(Contient: Oeuf, Lait, Blé)
1 pièce(s)
Tomates broyées à l'ail et aux oignons
1 pièce(s)
Fromage à la crème
(Contient: Lait)
¾ tasse(s)
Mozzarella, râpée
(Contient: Lait)
113 g
Jeunes épinards
113 g
Mirepoix
2 pièce(s)
Courgette
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
•Grande casserole
•Cuillères à mesurer
•Verre doseur
•Grande poêle allant au four
•Passoire
Instructions
1
- To a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Meanwhile, quarter zucchini lengthwise, then cut into 1/4-inch quarter-rounds.
- Roughly chop spinach.
2
- Heat a large oven-proof pan over medium. When hot, add 1 tbsp (2 tbsp) oil, mirepoix. Season with salt and pepper. Cook for 3-4 min, stirring often, until softened.
- Add zucchini. Cook for 3-4 min, stirring often, until zucchini is tender-crisp.
3
- Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/3 cup (2/3 cup) pasta water. Strain tortellini, then return to the pot, off heat.
4
- To the pan with veggies, add tomatoes.
- Cook for 3-5 min, stirring often, until tomatoes soften.
- Add 1/3 cup (2/3 cup) water or milk and cream cheese. Bring to a simmer.
- Once simmering, reduce heat to medium-low. Cook for 2-3 min, stirring often, adding spinach in batches, until cheese is melted, spinach is wilted and sauce is slightly reduced.
5
- To the pan with sauce, add tortellini and reserved pasta water. Season with salt and pepper, then toss to combine. (TIP: If you don't have an oven-proof pan, transfer pasta to an 8x8-inch baking dish [9x13-inch dish for 4 portions].) [tester, pls confirm pasta water amount]
- Top with mozzarella.
- Broil on the middle rack of the oven for 3-5 min, until cheese is golden and bubbling.(TIP: Keep your eye on tortellini so it does not burn!)
6
- Let tortellini rest for 5 min before serving.
- Divide tortellini between plates.
