‘Slightly plasticky … would avoid’: the best (and worst) supermarket spinach and ricotta tortelloni

Whose tortelloni are pillows of pasta perfection, and whose taste like postage stamps? Our quick-cook columnist has the answers …

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Shop-bought ravioli and tortelloni are staples in my kitchen – I’ve even been known (with some chutzpah) to serve bowls of the stuff to friends, including well-known food writers, albeit improved with brown butter, crisp sage and hazelnuts, or in my signature ravioli lasagne.

In an ideal packet, I’m looking for a well-seasoned filling, nice and light from the ricotta, and not too processed or stodgy in texture. Similarly, the pasta shouldn’t taste plasticky; the closer it is to homemade, the better.