INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 6 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 2 sausages, chopped
- 1 red apple, cut into 1cm pieces
- 120 ml dry white wine
- 2 sprigs of rosemary
- salt and freshly ground black pepper to taste
METHOD
In a frying pan over a medium-high heat, melt the butter and gently cook the garlic for a minute. Add the sausage and rosemary, cooking for a few minutes until cooked and crispy. Reduce the heat, add the apple and stir for a minute, then pour in the wine. Let it bubble away for a few minutes until the wine has reduced by half, then season.
While the sauce is reducing, 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 with the sauce and stir together, adding a little of the reserved water if the sauce needs it.
INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 6 tbsp extra virgin olive oil
- 1 garlic clove, crushed
- 2 sausages, chopped
- 1 red apple, cut into 1cm pieces
- 120 ml dry white wine
- 2 sprigs of rosemary
- - salt and freshly ground black pepper to taste
METHOD
In a frying pan over a medium-high heat, melt the butter and gently cook the garlic for a minute. Add the sausage and rosemary, cooking for a few minutes until cooked and crispy. Reduce the heat, add the apple and stir for a minute, then pour in the wine. Let it bubble away for a few minutes until the wine has reduced by half, then season.
While the sauce is reducing, 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 with the sauce and stir together, adding a little of the reserved water if the sauce needs it.