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20 minutes

Beef-Stuffed Tortellini Caprese

with Fresh Basil Pesto, Cherry Tomatoes & Bocconcini Pearls

Cooking time

20 minutes




660 /serving

A Caprese salad—juicy tomatoes, fresh basil, and milky mozzarella, finished with the lightest splash of olive oil and dash of sea salt—is perfect in its simplicity. Tonight, you’ll be upgrading this summer-fresh dish to main-course status by marrying it with beef tortellini and pesto. Toss in some baby greens to trick the kids into eating a little extra veg, garnish with cheese, and you’ve got a revisited flavour combination on the table in an easy 20 minutes.

We will send you:

  • 60g Baby spinach (or baby greens)
  • 2 Garlic cloves
  • 280g Cherry tomatoes
  • 90ml Basil pesto
  • 60ml Vegetable demi-glace
  • 700g Fresh beef tortellini
  • 60g Bocconcini pearls
  • 9g Voyage to Capri spice blend (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Contains: Eggs, Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Large high-sided pan
Large pot
Olive oil
Salt & pepper
Total Fat
22 g
Saturated Fat
5 g
840 mg
Total Carbs
93 g
5 g
22 g
7 g
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Mise en place
Bring a large pot of salted water to a boil. Halve the cherry tomatoes. Roughly chop the spinach. Mince the garlic. In a small bowl, combine the bocconcini pearls and a generous drizzle of olive oil; season with ¼ of the spice blend and S&P to taste.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Cook, stirring occasionally, 4 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 ½ cups cooking water, thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
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Cook the tomatoes
While the pasta cooks, in a large, high-sided pan, heat a generous drizzle of olive oil on medium-high. Add the cherry tomatoes and garlic; cook, stirring occasionally, 3 to 4 minutes, until softened.
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Finish the pasta
To the pan of tomatoes, add the spinach and cook, stirring frequently, 1 to 2 minutes, until beginning to wilt. Add the cooked pasta, demi-glace, pesto and ½ the reserved cooking water; season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished tortellini between your plates. Garnish with the bocconcini pearls. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.