Spicy squash, basil & ricotta tortellini

Name: Spicy squash, basil & ricotta tortellini
Yield: 4
Cuisine: Italian
Ingredients: 1 × spicy roasted squash; 2 good handfuls of fresh basil, leaves picked and roughly chopped; 250g ricotta cheese (the best you can find); 1–2 handfuls of freshly grated Parmesan cheese; 500g basic pasta recipe; 2 handfuls of mixed fresh herbs, such as sage, thyme, marjoram, leaves picked; unsalted butter or olive oil

With crispy herbs

Vegetarian

Not Too Tricky

serves 4

About the recipe

The Naked Chef, p75

nutrition per serving

Calories

31%

Fat

29%

Saturates

44%

Sugars

18%

Salt

18%

Protein

59%

Carbs

31%

Fibre

of an adult’s reference intake

Recipe From

The Naked Chef

By Jamie Oliver

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Ingredients

1 × spicy roasted squash

2 good handfuls of fresh basil, leaves picked and roughly chopped

250g ricotta cheese (the best you can find)

1–2 handfuls of freshly grated Parmesan cheese

500g basic pasta recipe

2 handfuls of mixed fresh herbs, such as sage, thyme, marjoram, leaves picked

unsalted butter or olive oil

Method

Find the recipe!

For the full recipe, head to page 75 of The Naked Chef.

Tags

The Naked Chef Pasta Squash Cheese Vegetarian Italian-style

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The Naked Chef

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