FRESH & ZINGY TORTELLONI
INGREDIENTS
- 1 pack La Famiglia Rana Spinach & Ricotta Fresh Tortelloni
- 300 g tenderstem broccoli
- 2 garlic cloves finely sliced
- 1 red chili pepper sliced
- Zest of half a lemon cut into thin strips
- Extra virgin olive oil
- Salt
METHOD
1. Trim the ends off the tenderstem broccoli spears and discard any yellow or damaged leaves. Wash the broccoli thoroughly and pat dry.
2. In a deep large pan, sauté the garlic and red chili for 1- 2 minutes in the extra virgin olive oil over a medium heat until fragrant.
3. Add the tenderstem broccoli to the pan, sprinkle with some salt and toss to coat. Add a splash of water to the pan and cover to steam the tenderstem broccoli.
4. Meanwhile cook the tortelloni for 2 minutes in salted boiling water as per the pack instructions. Drain, add to the pan and toss to coat.
5. Sprinkle with the sliced lemon zest, a drizzle of olive oil and serve.
2. In a deep large pan, sauté the garlic and red chili for 1- 2 minutes in the extra virgin olive oil over a medium heat until fragrant.
3. Add the tenderstem broccoli to the pan, sprinkle with some salt and toss to coat. Add a splash of water to the pan and cover to steam the tenderstem broccoli.
4. Meanwhile cook the tortelloni for 2 minutes in salted boiling water as per the pack instructions. Drain, add to the pan and toss to coat.
5. Sprinkle with the sliced lemon zest, a drizzle of olive oil and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack La Famiglia Rana Spinach & Ricotta Fresh Tortelloni
- 300 g tenderstem broccoli
- 2 garlic cloves finely sliced
- 1 red chili pepper sliced
- - Zest of half a lemon cut into thin strips
- - Extra virgin olive oil
- - Salt
METHOD
1. Trim the ends off the tenderstem broccoli spears and discard any yellow or damaged leaves. Wash the broccoli thoroughly and pat dry.
2. In a deep large pan, sauté the garlic and red chili for 1- 2 minutes in the extra virgin olive oil over a medium heat until fragrant.
3. Add the tenderstem broccoli to the pan, sprinkle with some salt and toss to coat. Add a splash of water to the pan and cover to steam the tenderstem broccoli.
4. Meanwhile cook the tortelloni for 2 minutes in salted boiling water as per the pack instructions. Drain, add to the pan and toss to coat.
5. Sprinkle with the sliced lemon zest, a drizzle of olive oil and serve.
2. In a deep large pan, sauté the garlic and red chili for 1- 2 minutes in the extra virgin olive oil over a medium heat until fragrant.
3. Add the tenderstem broccoli to the pan, sprinkle with some salt and toss to coat. Add a splash of water to the pan and cover to steam the tenderstem broccoli.
4. Meanwhile cook the tortelloni for 2 minutes in salted boiling water as per the pack instructions. Drain, add to the pan and toss to coat.
5. Sprinkle with the sliced lemon zest, a drizzle of olive oil and serve.