Courgette and spinach tortelloni gratin
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Peter Cassidy
Courgette and spinach tortelloni gratin
A veg-packed dish grilled until bubbling and golden in just 20 minutes - a quick and easy family supper
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
635Kcal
Fat
39gr
Saturates
25gr
Carbs
40gr
Sugars
8gr
Fibre
3gr
Protein
30gr
Salt
2.1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 1 x 400g pack spinach and ricotta tortelloni
- 260g pack young spinach
- 1 x 300ml tub half-fat crème fraîche
- 1 x 150g pack French mild goats’ cheese
- 2 courgettes, shaved into ribbons with a peeler
- 1 large red chilli, deseeded and finely chopped
- 2 tbsp shredded mint leaves
- 1 x 28g pack basil, leaves only, torn
- 4 tbsp grated Parmesan or vegetarian alternative
- 2 tbsp dried breadcrumbs or panko breadcrumbs
Step by step
- Cook the tortelloni in boiling salted water for 1 minute, then drain, reserving a little cooking water. Add 2 tablespoons of cooking water to a large pan, pile in the spinach and wilt. Mix in the crème fraîche and goats’ cheese to make a sauce, adding more water, if needed. Then add the courgette ribbons, chilli, herbs, half the Parmesan, and some seasoning. Return the tortelloni to the pan and combine over the heat.
- When everything is piping hot, tip into a large gratin dish. Sprinkle with the breadcrumbs and the rest of the Parmesan, and grill for 4-5 minutes, or until bubbling and lightly golden.
