AUBERGINE PARMIGIANA TORTELLONI WITH BASIL OIL & RICOTTA SALATA
INGREDIENTS
- 1 pack Rana Aubergine Parmigiana Tortelloni
- fresh aromatic basil
- 120 ml extra virgin olive oil
- Hard ricotta salata cheese
METHOD
Place the leaves of a large bunch of basil in a food processor with a pinch of salt.
Turn the motor on and drizzle the extra virgin olive oil through the funnel.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place in a bowl.
Spoon over the basil oil and toss gently to coat the pasta - the sauce should be fairly light. Grate over the ricotta salata and serve.
CURATED BY SKYE GYNGELL
Turn the motor on and drizzle the extra virgin olive oil through the funnel.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place in a bowl.
Spoon over the basil oil and toss gently to coat the pasta - the sauce should be fairly light. Grate over the ricotta salata and serve.
CURATED BY SKYE GYNGELL
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Aubergine Parmigiana Tortelloni
- - fresh aromatic basil
- 120 ml extra virgin olive oil
- - Hard ricotta salata cheese
METHOD
Place the leaves of a large bunch of basil in a food processor with a pinch of salt.
Turn the motor on and drizzle the extra virgin olive oil through the funnel.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place in a bowl.
Spoon over the basil oil and toss gently to coat the pasta - the sauce should be fairly light. Grate over the ricotta salata and serve.
CURATED BY SKYE GYNGELL
Turn the motor on and drizzle the extra virgin olive oil through the funnel.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place in a bowl.
Spoon over the basil oil and toss gently to coat the pasta - the sauce should be fairly light. Grate over the ricotta salata and serve.
CURATED BY SKYE GYNGELL
