Tuesday, 24 November 2015
Gorgonzola and kale tortelloni bake
It's got a bit chilly this week! The temperature yesterday hovered around 5 or 6C. Definitely melted cheese weather.
This tortelloni bake isn't pretty and is mind-bogglingly calorific. Perfect when a walk to the post office means you can't feel your face.
Gorgonzola and kale tortelloni bake (serves 2)
500g good quality fresh spinach and ricotta tortelloni or ravioli (I bought some from The Fresh Pasta Company with walnuts in, which were particularly good, but not cheap)
60g baby kale leaves, washed (which is a lot more than it sounds)
2 cloves of garlic, chopped
200g gorgonzola, crumbled
Preheat the oven to 200C.
Cook the tortelloni according to packet instructions and drain.
Spread half the kale leaves in the base of a 9" square casserole dish, sprinkle with half of the garlic and 1/3 of the gorgonzola. Add half of the cooked tortelloni, spread out in a single layer. Top with the rest of the kale leaves and garlic, half of the remaining gorgonzola and half of the cream. Arrange the rest of the tortelloni on top, the rest of the gorgonzola and sprinkle on the remaining cream, making sure each piece of pasta gets a trickle.
Bake for 25-30 minutes or until golden brown and bubbly.