INGREDIENTS
- 1 pack Rana Mushroom & Mascarpone Tortelloni
- 90 g ham, roughly torn
- 65 g walnuts, chopped
- 50 g butter
- 1 tbsp thyme leaves
- salt and freshly ground black pepper to taste
- grated Parmigiano Reggiano (optional)
METHOD
Melt the butter in a large frying pan, add the ham and sauté for 2 minutes until crisp. Add half of the walnuts and thyme, season and toss for a minute further.
Cook the Tortelloni according to the instructions on the pack then drain, keeping back a ladleful of the pasta cooking water. Add the pasta to the frying pan and mix everything together gently, pouring in a little of the cooking water if the sauce needs loosening. Divide between two bowls, garnish with the remaining walnuts and thyme, and a little parmesan if you like.
INGREDIENTS
- 1 pack Rana Mushroom & Mascarpone Tortelloni
- 90 g ham, roughly torn
- 65 g walnuts, chopped
- 50 g butter
- 1 tbsp thyme leaves
- - salt and freshly ground black pepper to taste
- - grated Parmigiano Reggiano (optional)
METHOD
Melt the butter in a large frying pan, add the ham and sauté for 2 minutes until crisp. Add half of the walnuts and thyme, season and toss for a minute further.
Cook the Tortelloni according to the instructions on the pack then drain, keeping back a ladleful of the pasta cooking water. Add the pasta to the frying pan and mix everything together gently, pouring in a little of the cooking water if the sauce needs loosening. Divide between two bowls, garnish with the remaining walnuts and thyme, and a little parmesan if you like.