RICOTTA AND PESTO
servings: 2 – 4
1 chicken breast, diced
1 onion, diced
2 tbsp pesto, homemade or store-bought
375 g ricotta
1 cup Parmesan, grated
salt, to taste
black pepper, to taste
Italian seasoning, to taste
300 ml thickened cream
2 tbsp butter
1 tbsp olive oil
325 g basil and pine nuts pesto tortellini, or tortellini of your choice
Preheat the oven to 180°C.
In a medium skillet, heat the olive oil and butter over medium heat, add chicken and cook until golden brown and cooked through. Set chicken aside.
To the same skillet, add onion and cook until soften. Add ricotta and thickened cream and mix to combine. Season with pesto, salt, black pepper and Italian seasoning. Bring to simmer, add chicken and cook for 5 minutes.
In the meanwhile, cook tortellini in salted water half the time noted on the package. Drain and add to baking dish.
Pour the sauce over tortellini, sprinkle with Parmesan cheese and bake for 20 minutes.
- Ricotta and Pesto Baked Tortellini is the perfect side dish for your next dinner party. It is easy to make and you can feed a large group of people. They pair well with roasted chicken, turkey, beef or pork.
- You can prepare the dish in advance; cook the chicken and the sauce and cook tortellini but don’t combine them. Bake them when ready to serve.