MUSHROOM & Mascarpone TORTELLONI WITH SAUSAGE, ROSEMARY AND ROQUEFORT
INGREDIENTS
- 1 pack Rana Mushroom & Mascarpone Tortelloni
- 4 tbsp extra virgin olive oil + extra for drizzling
- 2 cloves garlic crushed
- 2 rosemary sprig
- 100 gr sausage cases removed and crumbled
- 60 ml white wine
- 80 gr Roquefort crumbled
- Salt and pepper to taste
METHOD
Heat the oil and garlic in a large pan and cook for 2 minutes until fragrant. Add the sausage and the rosemary sprigs and sauté on medium-high heat for 5 minutes until lightly crispy. Splash with the wine and let it bubble away. Season with pepper. In addition, discard the garlic.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Tortelloni to the pan with reserved liquid and toss to combine.
Divide between plates, top with the crumbled Roquefort and freshly ground black pepper and serve.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Tortelloni to the pan with reserved liquid and toss to combine.
Divide between plates, top with the crumbled Roquefort and freshly ground black pepper and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Mushroom & Mascarpone Tortelloni
- 4 tbsp extra virgin olive oil + extra for drizzling
- 2 cloves garlic crushed
- 2 rosemary sprig
- 100 gr sausage cases removed and crumbled
- 60 ml white wine
- 80 gr Roquefort crumbled
- - Salt and pepper to taste
METHOD
Heat the oil and garlic in a large pan and cook for 2 minutes until fragrant. Add the sausage and the rosemary sprigs and sauté on medium-high heat for 5 minutes until lightly crispy. Splash with the wine and let it bubble away. Season with pepper. In addition, discard the garlic.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Tortelloni to the pan with reserved liquid and toss to combine.
Divide between plates, top with the crumbled Roquefort and freshly ground black pepper and serve.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Tortelloni to the pan with reserved liquid and toss to combine.
Divide between plates, top with the crumbled Roquefort and freshly ground black pepper and serve.
