Delia

Spinach Tortelloni with Leeks & Gorgonzola

The tortelloni used here can be frozen, so it’s a good idea to have some spares tucked away as this is really something quite special for two, when time is short.


Serves 2



Spinach Tortelloni with Leeks & Gorgonzola
Ingredients
 300g pack fresh spinach and ricotta tortelloni (Tesco or Sainsbury’s)
 2 medium leeks, cleaned, cut in half lengthways and chopped small
 200g Gorgonzola Piccante, cut into cubes
 200ml tub half-fat crème fraîche
 whole nutmeg, for grating
 1 heaped tablespoon dried breadcrumbs (Waitrose Cooks’ Ingredients) or 1 heaped tablespoon dried ciabatta breadcrumbs (Tesco Finest)
 1 heaped tablespoon fresh ready-grated Parmesan

Method

First, in a wide pan, heat the crème fraîche, then add the leeks along with some seasoning. Keep the heat low and let them cook gently for about 7-8 minutes without a lid or until tender. Meanwhile pre-heat the grill and fill a saucepan with 1.5 litres boiling water, add some salt and bring it up to the boil. Now give the leeks a stir, grate in about 1?3 of the whole nutmeg and remove them from the heat. When the water bubbles, add the tortelloni and time it to cook for 2 minutes. After that, drain it quickly in a colander then, leaving some of the water clinging to it, tip it into the saucepan to join the leeks. Give it all a good stir, then, using a spatula, spoon it into a gratin dish, stirring in half the Gorgonzola and scattering the rest on top. Finally, mix the breadcrumbs and grated Parmesan together, then sprinkle this all over, whack it under the grill about 10cm from the heat and give it 3-5 minutes, or until the sauce is bubbling and the crumbs are brown and crisp. Serve in warm bowls. A leafy salad with raw strips of fennel and a lemony dressing would be good with this.

Print Page