SPINACH & RICOTTA TORTELLONI IN TOMATO SAUCE AND PARMIGIANO CHEESE
INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 300 ml tomato sauce
- 60 ml milk
- 10 basil leaves
- 60 ml extra virgin olive oil
- Grated Parmigiano Reggiano cheese to serve
- salt and pepper to taste
METHOD
Cook Tortelloni according to the package instructions.
In the meantime heat the tomato sauce with half of the basil leaves and milk on a low heat; season with salt and pepper to taste and loosen the sauce with a few spoons of the Tortelloni cooking water.
Drain Tortelloni and season with half of the oil. Divide the tomato sauce between 2 soup plates. Top with Tortelloni, drizzle with the remaining oil, season with pepper, sprinkle with Parmigiano Reggiano cheese, garnish with the remaining basil leaves and serve.
In the meantime heat the tomato sauce with half of the basil leaves and milk on a low heat; season with salt and pepper to taste and loosen the sauce with a few spoons of the Tortelloni cooking water.
Drain Tortelloni and season with half of the oil. Divide the tomato sauce between 2 soup plates. Top with Tortelloni, drizzle with the remaining oil, season with pepper, sprinkle with Parmigiano Reggiano cheese, garnish with the remaining basil leaves and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Spinach & Ricotta Tortelloni
- 300 ml tomato sauce
- 60 ml milk
- 10 basil leaves
- 60 ml extra virgin olive oil
- - Grated Parmigiano Reggiano cheese to serve
- - salt and pepper to taste
METHOD
Cook Tortelloni according to the package instructions.
In the meantime heat the tomato sauce with half of the basil leaves and milk on a low heat; season with salt and pepper to taste and loosen the sauce with a few spoons of the Tortelloni cooking water.
Drain Tortelloni and season with half of the oil. Divide the tomato sauce between 2 soup plates. Top with Tortelloni, drizzle with the remaining oil, season with pepper, sprinkle with Parmigiano Reggiano cheese, garnish with the remaining basil leaves and serve.
In the meantime heat the tomato sauce with half of the basil leaves and milk on a low heat; season with salt and pepper to taste and loosen the sauce with a few spoons of the Tortelloni cooking water.
Drain Tortelloni and season with half of the oil. Divide the tomato sauce between 2 soup plates. Top with Tortelloni, drizzle with the remaining oil, season with pepper, sprinkle with Parmigiano Reggiano cheese, garnish with the remaining basil leaves and serve.
