Pasta Recipes / Spinach & Ricotta Tortelloni with No-Cook Tomato Sauce
Spinach & Ricotta Tortelloni with No-Cook Tomato Sauce

Spinach & Ricotta Tortelloni with No-Cook Tomato Sauce

This no-cook tomato sauce is perfect with spinach & ricotta tortelloni. Simply cut up tomatoes and mix with oil, basil, parsley, garlic and crushed red pepper. Then let it sit for an hour or up to 4 hours for a more intense flavor.
Pin this to your board Nutritional Facts
Ready In 23 mins
Preparation 15 mins
Serves 10 people

Ingredients

  • 2 pounds ripe tomatoes
  • 4  to 5 tablespoonsgood quality extra-virgin olive oil
  • 1/2 cup shredded basil leaves
  • 1 tablespoon chopped fresh Italian parsley
  • 2 cloves small cloves garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 package BUITONI Refrigerated Spinach & Ricotta Tortelloni (20 oz.)

Directions:

CUT tomatoes into ¼-inch pieces, reserving any juice from cutting board. Place in large bowl along with their juice. Add oil, basil, parsley, garlic and crushed red pepper; toss well to coat. Season with salt and pepper. Stir to combine; cover. Allow mixture to sit at room temperature for at least 1 hour. If timing permits, let sit at room temperature for 4 hours.

PREPARE pasta according to package directions; drain and return to saucepan. Add sauce; toss to coat.

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