Roasted tortelloni (Ricotta e Spinaci) in tomato and ginger sauce

Name: Roasted tortelloni (Ricotta e Spinaci) in tomato and ginger sauce
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 Onion; 2 (approx. 150 g) Carrots; 4 TABLESPOONS Olive oil; 1 package (500 g) Ricotta e Spinaci Tortelloni; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 1 piece(s) (approx. 20 g) Ginger; 1 TABLESPOON Flour; 1 can(s) (425 ml) chunky tomatoes; 1 pinch Sugar

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

1 Onion
2 (approx. 150 g) Carrots
4 TABLESPOONS Olive oil
1 package (500 g) Ricotta e Spinaci Tortelloni
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
1 piece(s) (approx. 20 g) Ginger
1 TABLESPOON Flour
1 can(s) (425 ml) chunky tomatoes
1 pinch Sugar

Directions

1
Peel and slice the onion. Peel and wash the carrots and cut them into thin strips. Heat 3 tablespoons of oil in a large pan. Add the tortelloni, onion slices and carrot strips and fry over medium heat for 8-10 minutes, turning gently.
2
Season with salt, pepper and nutmeg. In the meantime, peel the ginger and cut it into fine cubes. Heat 1 tablespoon of oil, fry ginger briefly, dust with flour, add tomato pieces, bring to the boil and season to taste with salt and sugar. Arrange the finished tortelloni with the sauce on plates
3
With 3 people: