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20 minutes

Fresh Tortellini with Roasted Cherry Tomatoes

Green Salad with Peas & Balsamic Vinaigrette

Cooking time

20 minutes

Servings

2/4

Calories

870 /serving

Satisfyingly fresh tortellini meet their match on tonight’s plate! They’re dressed in a sumptuous sauce, which we make by roasting cherry tomatoes in the oven until they begin to burst. We then add the tomatoes to a decadent mixture of sautéed shallots and garlic, demi-glace and cream to create the coating for our cheese-stuffed pasta. A spoonful of fresh seasoned ricotta tops it all off. Finally, a green salad is served on the side, combining baby lettuce with peas, basil and a tart balsamic vinaigrette to round it all out.

We will send you:

  • 60g Baby lettuce
  • 1 Garlic clove
  • 140g Cherry tomatoes
  • 1 Shallot (or onion)
  • 1 Bunch of basil
  • 30g Vegetable demi-glace
  • 50g Green peas
  • 15ml Balsamic vinegar
  • 350g Fresh cheese tortellini
  • 60g Ricotta
  • 30ml Heavy cream
  • 7.5g Tortellini spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Egg, Gluten, Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Slotted spoon
Total Fat
40 g
Saturated Fat
11 g
Sodium
1170 mg
Total Carbs
107 g
Sugars
9 g
Protein
27 g
Fibres
8 g
Preparation
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Roast the cherry tomatoes
Preheat the oven to 450°F. Toss the cherry tomatoes with a drizzle of oil; season with ⅓ of the spice blend and S&P. On a lined sheet pan, arrange in a single even layer and roast in the oven, 10 to 12 minutes, until the tomatoes begin to burst. Remove from the oven and set aside in a warm spot.
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Mise en place
While the tomatoes roast, bring a medium pot of salted water to a boil. Peel, halve and thinly slice the shallot. Mince the garlic. Pick the basil leaves off the stems. In a bowl, combine the ricotta with a drizzle of olive oil; season with ½ the remaining spice blend and S&P to taste.
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Cook the peas & pasta
Prepare a bowl of ice water. Add the peas to the pot of boiling water and cook, 2 to 3 minutes, until softened. Reserving the boiling water, use a slotted spoon to transfer the cooked peas to the bowl of ice water to cool. Add the tortellini to the pot of reserved boiling water and cook, stirring occasionally, 5 to 6 minutes or until al dente (still slightly firm to the bite). Reserving ¼ cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside.
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Make the sauce
While the pasta cooks, in a large pan, heat a drizzle of oil on medium-high. Add the shallots and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the demi-glace and ½ cup water (¾ cup for 4 portions); season with the remaining spice blend and S&P. Bring to a boil; reduce to a simmer and cook, stirring frequently, 1 to 2 minutes, until slightly reduced. Add the cream and cook, stirring frequently, for 1 minute until combined.
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Make the salad
While the sauce cooks, in a bowl, combine the lettuce, ½ the peas (drain and pat dry before adding) and ½ the basil (tear with your hands before adding). Add the balsamic vinegar and 3 tbsp olive oil (double for 4 portions); season with S&P. Toss to combine thoroughly.
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Finish & serve
To the pan of sauce, add the cooked pasta, roasted tomatoes, remaining peas and ½ the reserved cooking water (if the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency). Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce; season with S&P. Divide the finished pasta between your plates. Top with the seasoned ricotta and remaining basil. Serve the salad on the side. Bon appétit!