Ingredients for Mediterranean Tortellini Ragu
- 1 pound shrimp
- Extra Virgin Olive Oil
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons sea salt (plus extra to taste)
- 3/4 teaspoon black pepper (plus extra to taste)
- 2 tablespoons butter
- Garlic Cloves
- 1 (25-ounce) package frozen tortellini
- Rag Pasta Sauce
- 1/2 cup Kalamata olives (halved)
- 2 cups arugula
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mediterranean Tortellini Ragu? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mediterranean Tortellini Ragu
- Preheat grill to medium heat.
- Fill a large pot with water, add 1 teaspoon sea salt, cover, and bring to a boil over high heat.
- Rinse 1 pound of shrimp under cold water and pat dry with paper towels.
- In a shallow dish, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon sea salt, and 1/2 teaspoon black pepper.
- Dip shrimp in the olive oil mixture, ensuring they are fully coated.
- Thread shrimp onto 4-6 skewers.
- Grill shrimp for 10-15 minutes over medium heat, turning once halfway through.
- Remove from grill, wrap in aluminum foil, and set aside to rest.
- Melt 2 tablespoons butter over medium heat in a large skillet.
- Add 2 cloves minced garlic to the melted butter and sauté for 1-2 minutes, or until fragrant. Remove from heat before browning.
- Set aside.
- Add 1 (25-ounce) package frozen tortellini to the boiling water and cook according to package directions. Drain and set aside.
- Add 1 (24-ounce) jar Ragú® 7 Herb Tomato Sauce to the skillet with the garlic butter and heat over medium heat for 3-5 minutes, stirring occasionally.
- Set aside while you remove shrimp from skewers.
- In a large pasta serving bowl, combine the cooked tortellini with the Ragú® 7 Herb Tomato Sauce.
- Gently stir until all pasta is evenly coated with the sauce.
- Fold in the grilled shrimp, 1/2 cup Kalamata olives (halved), and 2 cups arugula.
- Sprinkle with an additional 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 cup crumbled feta cheese, and 1/4 cup pine nuts.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
123 g
Sugar
11g
Fat
62g
Carbs
22g
