Prosciutto Cotto & Mozzarella Tortelloni with butter and sage
INGREDIENTS
- 1 pack Prosciutto Cotto & Mozzarella Tortelloni
- 3 tbsp butter
- 12 sage leaves
- Salt and pepper to taste
- Grated Parmigiano Reggiano cheese
METHOD
In a large frying pan, melt butter and sage over a medium heat until the butter has melted, about 3 minutes.
In the meantime, cook the tortelloni according to pack instructions. Drain, add the tortelloni to the frying pan, toss and season with pepper to taste.
Divide the tortelloni among the plates and serve with grated Parmigiano Reggiano.
In the meantime, cook the tortelloni according to pack instructions. Drain, add the tortelloni to the frying pan, toss and season with pepper to taste.
Divide the tortelloni among the plates and serve with grated Parmigiano Reggiano.
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INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
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- 1 pack Prosciutto Cotto & Mozzarella Tortelloni
- 3 tbsp butter
- 12 sage leaves
- - Salt and pepper to taste
- - Grated Parmigiano Reggiano cheese
METHOD
In a large frying pan, melt butter and sage over a medium heat until the butter has melted, about 3 minutes.
In the meantime, cook the tortelloni according to pack instructions. Drain, add the tortelloni to the frying pan, toss and season with pepper to taste.
Divide the tortelloni among the plates and serve with grated Parmigiano Reggiano.
In the meantime, cook the tortelloni according to pack instructions. Drain, add the tortelloni to the frying pan, toss and season with pepper to taste.
Divide the tortelloni among the plates and serve with grated Parmigiano Reggiano.