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Peel off the skin of the zucchini and cut it in long, thin stripes, then set aside. Steam the peas for 5 minutes, transfer them to a blender together with zucchini, garlic, mint leaves, ricotta and season with salt and pepper. Add to mixture a few drops of oil at a time until smooth.
In the meantime, cook Rana Spinach & Ricotta Tortellini according to pack instructions. Drain and add to a bowl and mix through the sauce.
Serve garnished with zucchini skin and grated Parmigiano Reggiano.
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
