Tortelloni Salad with Ricotta, spinach and bacon

Afrodite's Kitchen


Preparation Time:

30 min

Cooking Time:

12 min


4 servings
Category:With Meat & Poultry

Related Video

Made with

Tortellini with Spinach & Ricotta


  • 1 pack MITSIDES Spinach and Ricotta Tortelloni
  • 2 rashers of lean back bacon
  • 25g walnuts
  • Zest of ½ lemon and juice of 1 lemon
  • 1 tbsp grated parmesan
  • 1 tbsp olive oil
  • 100g fresh baby spinach leaves
  • 2 tbsp ricotta cheese
  • Salt & pepper to taste


1. Boil the tortellini according to pack instructions. When cooked, drain and cool under cold running water.
2. Meanwhile, preheat the grill and grill the bacon on a baking tray until golden and crisp at the edges.
3. When the bacon is almost ready, tip the walnuts on to the tray and toast a little. Remove from the grill and cut the bacon into strips.
4. In a large bowl, mix the lemon zest and juice, parmesan and olive oil. Pour in the spinach leaves, bacon, walnuts and tortellini.
5. Toss well, add the ricotta and toss gently again.
6. Season with salt and pepper to taste. You can add a bit more olive oil and parmesan if you like.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Print Friendly, PDF & Email