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One-Pot Cheese Tortelloni

One-Pot Cheese Tortelloni

with Kale and Heirloom Grape Tomatoes

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To paraphrase a certain pop legend, “If you like it then you should put a ring on it.” Well, we’ve put rings all over our true love, kale. They may be tortelloni rings, but hey, it’s OK because when it comes to deliciousness, they’re about as precious as can be. We’ve also invited all of our favorite pals to be in the wedding party, like heirloom grape tomatoes, zesty lemon, and Parmesan cheese.

Tags:Spicy
Allergens:WheatEggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Kale

4 ounce

Heirloom Grape Tomatoes

2 clove

Garlic

1 unit

Lemon

9 ounce

Cheese Tortelloni

(ContainsWheat, Eggs, Milk)

1 teaspoon

Chili Flakes

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2594 kJ
Calories620 kcal
Fat32 g
Saturated Fat17 g
Carbohydrate62 g
Sugar4 g
Dietary Fiber6 g
Protein25 g
Cholesterol110 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Strainer
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Bring a large pot of salted water to a boil. Remove large ribs and stems from kale; tear or chop leaves into 1-inch pieces. Halve tomatoes lengthwise. Mince or grate garlic. Zest 1 tsp zest from lemon, then cut into quarters.

2

Once water boils, add tortelloni to pot. Cook, stirring occasionally, until tender, 3-5 minutes. Reserve ½ cup cooking water, then drain.

3

After draining tortelloni, heat a large drizzle of olive oil in same pot over medium-high heat. Add kale and cook, tossing, until tender, 3-4 minutes (TIP: Add a splash of water if leaves won’t soften.) Season with salt and pepper.

4

Add tomatoes, garlic, and chili flakes to pot with kale. (TIP: Add the chili flakes to taste—start with a pinch and go up from there). Cook, tossing, until fragrant, 1-2 minutes. Season with salt and pepper.

5

Add tortelloni, 2 TBSP reserved cooking water, and 2 TBSP butter to pot with veggies and toss to combine. Stir in a squeeze or two of lemon. Season with salt and pepper.

6

Divide pasta between bowls. Sprinkle with Parmesan, lemon zest, and any remaining chili flakes, to taste. Serve with remaining lemon quarters for squeezing over.