Conga Foods

Spinach & Ricotta Tortellini with Peas and Zucchini


  • 1 pack 325g Rana Spinach & Ricotta Tortellini
  • 225g peas (fresh or frozen)
  • 3 zucchinis
  • 2 garlic cloves, peeled
  • 170g ricotta cheese
  • 1 cup of mint leaves
  • 180ml extra virgin olive oil
  • Salt and pepper to taste
  • Parmigiano Reggiano, finely grated to serve


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.

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