FRESH TORTELLINI WITH NORTH SEA SHRIMPS, GREEN ASPARAGUS AND SPINACH PUREE

SERVES 2           COOKS IN 30 MINUTES               DIFFICULTY NOT TO TRICKY

Ingredients

  • 250 g green asparagus
  • 250 g fresh tortellini with ricotta and spinach *
  • 200 g spinach
  • 100 g North sea shrimp
  • 1 tbsp olive oil
  • 2 tbsp extra virgin olive oil
  • pepper and salt to taste

Instructions

  1. Cut the 1-2 cm from the bottom of the green asparagus and cut the asparagus in half lengthwise. 

  2. Heat the frying pan over high heat. Add the green asparagus and shaking them into a single layer. Grill the asparagus without stirring for 2 minutes or until asparagus are very lightly charred. 

  3. Add olive oil and toss the asparagus. Sprinkle with sea salt and grill the asparagus for 5 minutes or until crisp-tender and evenly charred, tossing occasionally.

  4. Bring water to the boil in a pan with a lid and cook the ravioli for 4 – 6 minutes or according to the cooking time on the packet. Then drain and leave without a lid.

  5. Meanwhile, bring water to the boil in a large pan, add the spinach and cook for 5 seconds. Drain immediately and put in a high bowl. Add the extra virgin olive oil, pepper and salt and mix with a hand blender until smooth.

  6. Pour the spinach puree into the deep plates and divide the ravioli over it. Place the green asparagus on the ravioli and garnish with the North Sea shrimps.

Notes

* You can use store bought fresh tortellini instead of making your own fresh pasta to make it even easier.