Italian Flower Sprouts® with Spinach and Ricotta Tortelloni

Italian Flower Sprouts® with Spinach and Ricotta Tortelloni

Adding flower sprouts to this classic Tortelloni recipe will leave mouths watering.

Categories: Pasta, Starters

Serves: 4 Preparation time: 0 mins Cooking time: 10 mins



  • 200g Flower Sprouts®
  • 400g Spinach and Ricotta Tortelloni
  • 100g Diced smoked bacon or pancetta
  • 1 Garlic clove crushed
  • 2 tbsp Filippo Berio Olive oil
  • 25g Butter
  • Lemon for juicing
  • Parmesan cheese


  1. Bring a pan of lightly salted water to the boil.
  2. Heat the olive oil in a frying pan and add the bacon pieces.
  3. Fry gently until the bacons tarts to crisp. Blanch the Flower Sprouts® for 3-4 minutes.
  4. Remove from the water with a spoon and keep warm.
  5. Add the pasta to the water and simmer for 2-3 minutes before draining.
  6. Add the garlic and the butter to the bacon and fry until the butter begins to brown.
  7. Add the Flower Sprouts® and the pasta and coat well with the garlicky smoky bacon butter.
  8. Squeeze some lemon juice all over and finish with shaved or grated parmesan cheese.

Cooks tips

Flower Sprouts® are extremely versatile and can be steamed, microwaved, stir fried, boiled or blanched.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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