INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 30 g butter
- 1 garlic clove, crushed
- 200 g mixed vegetables, diced (carrot, celery, onion, red pepper, courgette)
- 12 sage leaves
- 250 ml milk
- salt and freshly ground black pepper to taste
- grated Parmigiano Reggiano to serve (optional)
METHOD
Set a large frying pan over a medium heat, melt the butter and gently cook the garlic in it for a minute. Throw in the diced vegetables and sage, and sauté over a high heat for 2 minutes. Add the milk, season and cook for 5-7 minutes until the vegetables have softened but still have a little bite to them, and the sauce is creamy.
In the meantime, follow the instructions on the pack to cook the tortelloni then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetable ragour and stir gently for a minute, adding some of the pasta water if the sauce needs loosening.
INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 30 g butter
- 1 garlic clove, crushed
- 200 g mixed vegetables, diced (carrot, celery, onion, red pepper, courgette)
- 12 sage leaves
- 250 ml milk
- - salt and freshly ground black pepper to taste
- - grated Parmigiano Reggiano to serve (optional)
METHOD
Set a large frying pan over a medium heat, melt the butter and gently cook the garlic in it for a minute. Throw in the diced vegetables and sage, and sauté over a high heat for 2 minutes. Add the milk, season and cook for 5-7 minutes until the vegetables have softened but still have a little bite to them, and the sauce is creamy.
In the meantime, follow the instructions on the pack to cook the tortelloni then drain, reserving a ladleful of the pasta cooking water. Add the pasta to the vegetable ragour and stir gently for a minute, adding some of the pasta water if the sauce needs loosening.