Tortellini with ricotta, spinach and bacon
4 servings
15 minutes
Tortellini with ricotta, spinach, and bacon is a refined blend of Italian tradition and rich flavors. These delicate pasta pockets filled with ricotta and spinach gain a new dimension from crispy bacon and aromatic walnuts. The light acidity of lemon juice and zest enhances the dish's freshness, while parmesan adds depth to the flavor. This dish hails from northern Italy, where tortellini is traditionally prepared for cozy family meals. It is perfect for both everyday lunch and festive dinner, creating a warm and friendly atmosphere. Enjoy this dish with a glass of white wine to highlight its multifaceted flavor notes.
1
Preheat the grill. Bring salted water to a boil in a pot, add pasta, and cook according to package instructions. Rinse with cold water and drain.
- Tortellini: 250 g
- Olive oil: 1 tablespoon
2
In the meantime, grill the bacon until golden brown and crispy. A couple of minutes before it's done, add the walnuts and toast them as well. Cut the bacon into strips.
- Bacon: 2 pieces
- Walnuts: 25 g
3
Mix lemon zest and juice, parmesan, and oil in a large bowl. Season with pepper, add spinach, tortellini, bacon, and nuts. Mix well, add ricotta in small balls, then gently mix again. Add spices to taste, sprinkle with parmesan on top, and drizzle with oil.
- Lemon zest: 1 tablespoon
- Lemon juice: 1 tablespoon
- Grated Parmesan cheese: 1 tablespoon
- Olive oil: 1 tablespoon
- Spinach: 100 g
- Tortellini: 250 g
- Bacon: 2 pieces
- Walnuts: 25 g
- Ricotta cheese: 2 tablespoons
- Grated Parmesan cheese: 1 tablespoon
- Olive oil: 1 tablespoon
