Comforting cheesy tortelloni
![AS4I2171_Hero_D_1920x800.jpg AS4I2171_Hero_D_1920x800.jpg](https://rana-cdn.thron.com/delivery/public/image/rana/9d0a7faa-0176-47a1-83df-be3a19abff62/gg3i3t/std/0x0/AS4I2171_Hero_D_1920x800.jpg)
INGREDIENTS
- 1 pack La Famiglia Rana Spinach & Ricotta Fresh Tortelloni
- 80 gr Stilton cheese
- 100 ml whole milk
- 40 gr hazelnuts
- 1 tsp cornflour
- 6 sage leaves
- 1 tbsp butter
- salt
- pepper
METHOD
Warm up the milk on a gentle heat and crumble in the Stilton. Stir until they melt together.
Mix the cornflour with a little cold water to form a paste, then mix into the milk and cheese. Stir on a low heat until thickened, seasoning generously with cracked black pepper.
In a small pan, fry the sage leaves in melted butter.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and plate up, topping with your melted cheese sauce, chopped hazelnuts and crispy sage leaves.
Mix the cornflour with a little cold water to form a paste, then mix into the milk and cheese. Stir on a low heat until thickened, seasoning generously with cracked black pepper.
In a small pan, fry the sage leaves in melted butter.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and plate up, topping with your melted cheese sauce, chopped hazelnuts and crispy sage leaves.
INGREDIENTS
SERVINGS
-
+
- 1 pack La Famiglia Rana Spinach & Ricotta Fresh Tortelloni
- 80 gr Stilton cheese
- 100 ml whole milk
- 40 gr hazelnuts
- 1 tsp cornflour
- 6 sage leaves
- 1 tbsp butter
- - salt
- - pepper
METHOD
Warm up the milk on a gentle heat and crumble in the Stilton. Stir until they melt together.
Mix the cornflour with a little cold water to form a paste, then mix into the milk and cheese. Stir on a low heat until thickened, seasoning generously with cracked black pepper.
In a small pan, fry the sage leaves in melted butter.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and plate up, topping with your melted cheese sauce, chopped hazelnuts and crispy sage leaves.
Mix the cornflour with a little cold water to form a paste, then mix into the milk and cheese. Stir on a low heat until thickened, seasoning generously with cracked black pepper.
In a small pan, fry the sage leaves in melted butter.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and plate up, topping with your melted cheese sauce, chopped hazelnuts and crispy sage leaves.