INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 55 g butter
- 1 tbsp granulated sugar
- 1 pear, cut into 12 slices
- 1 garlic clove, crushed
- 40 g slivered hazelnuts
- 1 tbsp thyme leaves
- salt and freshly ground black pepper
METHOD
Melt the butter in a large frying pan, then add the pears and sprinkle with sugar. Cook, without stirring, for 2-3 minutes or until the underside of the pears is golden and caramelised. Carefully turn the pears over and repeat on the other side. Season with plenty of black pepper and set aside to keep warm.
In another pan, melt the remaining butter with the garlic and cook for a minute, then add half of the hazelnuts and thyme, letting it all cook together for 2 minutes.
Follow the instructions on the pack to cook the tortelloni then drain, keeping back a ladleful of the pasta cooking water. Add the pasta and the caramelised pears to the pan with the hazelnuts, mixing gently and adding some of the pasta water if you need to loosen the sauce.
Divide between two plates, sprinkle with remaining hazelnuts and thyme, season and serve.
INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 55 g butter
- 1 tbsp granulated sugar
- 1 pear, cut into 12 slices
- 1 garlic clove, crushed
- 40 g slivered hazelnuts
- 1 tbsp thyme leaves
- - salt and freshly ground black pepper
METHOD
Melt the butter in a large frying pan, then add the pears and sprinkle with sugar. Cook, without stirring, for 2-3 minutes or until the underside of the pears is golden and caramelised. Carefully turn the pears over and repeat on the other side. Season with plenty of black pepper and set aside to keep warm.
In another pan, melt the remaining butter with the garlic and cook for a minute, then add half of the hazelnuts and thyme, letting it all cook together for 2 minutes.
Follow the instructions on the pack to cook the tortelloni then drain, keeping back a ladleful of the pasta cooking water. Add the pasta and the caramelised pears to the pan with the hazelnuts, mixing gently and adding some of the pasta water if you need to loosen the sauce.
Divide between two plates, sprinkle with remaining hazelnuts and thyme, season and serve.