The sun-drenched days of summer call for al fresco dinners that dance with flavour and simplicity. Enter our Balsamic Tomato, Spinach and Ricotta Tortellini — a dish that’s as vibrant as it is delicious. Crafted on the JAN voyage and starring Forage and Feast’s Spinach and Ricotta Tortellini, this recipe captures the essence of effortless elegance. Imagine tender tortellini swirled in a silky balsamic glaze, punctuated by the burst of juicy tomatoes and the aromatic touch of basil. It’s a symphony of tastes, perfect for those warm evenings shared with friends under the open sky. Prepare to be transported with every bite.
Balsamic Tomato, Spinach and Ricotta Tortellini
PREPARATION TIME:10 Minutes | COOKING TIME: 25 Minutes | SERVES: 3-4
1 packet Forage and Feast Spinach and Ricotta Tortellini Pasta
180ml Forage and Feast Tomato and Basil Pasta Sauce
20ml Forage and Feast Original Balsamic Glaze
15ml Forage and Feast Wild Flower Honey
30ml Forage and Feast Extra Virgin Olive Oil
200g Baby tomatoes, cut in half
40g Forage and Feast Parmigiano Reggiano, grated, more for serving
30ml Butter
1 Handful basil leaves
2 Garlic cloves, minced
Salt and pepper
Bring a large pot of heavily salted water to the boil.
Once the water starts to boil, add the pasta to it, follow the cooking instructions on the packet and cook till al dente. Remember to reserve at least 250ml of the pasta cooking water.
Heat up the olive oil in a large frying pan over medium-high heat, add in the garlic and cook for 1 minute or until golden, take care not to burn the garlic.
Add in the baby tomatoes, turn up the heat and cook for 5 minutes, add in the balsamic glaze and a big squeeze of honey. Cook for 1 minute, remove from the pan and set aside.
In the same pan add in the Forage and Feast Tomato and Basil Pasta Sauce allow to come to a simmer.
Add your cooked pasta to the pan, along with the reserved pasta cooking water.
Allow this to simmer for 2-3 minutes, stirring the pasta every 30 seconds.
Season with salt and pepper.
Add in the parmigiana and butter, while mixing the pasta with a spoon or tossing the pan over the flame, allow the cheese and butter to melt and emulsify into the pasta.
Once the pasta is coated in a smooth and silky sauce, remove from the heat.
When plating your pasta, finish each plate with the balsamic tomatoes, top with additional parmigiana and fresh basil leaves.
-
JAN the JOURNAL Volume 13
R350.00 -
JAN Chef’s Knife
R599.00 -
JAN Steak Knife Set
R1,499.00
