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AUBERGINE PARMIGIANA TORTELLONI WITH BASIL OIL & RICOTTA SALATA
5
Easy
AUBERGINE PARMIGIANA TORTELLONI WITH BASIL OIL & RICOTTA SALATA
5
Easy
AUBERGINE PARMIGIANA TORTELLONI WITH BASIL OIL & RICOTTA SALATA
INGREDIENTS
1
pack Rana Aubergine Parmigiana Tortelloni
fresh aromatic basil
120
ml
extra virgin olive oil
Hard ricotta salata cheese
METHOD
Place the leaves of a large bunch of basil in a food processor with a pinch of salt.
Turn the motor on and drizzle the extra virgin olive oil through the funnel.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place in a bowl.
Spoon over the basil oil and toss gently to coat the pasta - the sauce should be fairly light. Grate over the ricotta salata and serve.
CURATED BY SKYE GYNGELL
Aubergine Parmigiana Tortelloni
INGREDIENTS
SERVINGS
-
+
1
pack Rana Aubergine Parmigiana Tortelloni
-
fresh aromatic basil
120
ml
extra virgin olive oil
-
Hard ricotta salata cheese
Aubergine Parmigiana Tortelloni
5-10 min
ricotta
Parmigiano Reggiano cheese
by skye gyngell
easy entertaining
METHOD
Place the leaves of a large bunch of basil in a food processor with a pinch of salt.
Turn the motor on and drizzle the extra virgin olive oil through the funnel.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place in a bowl.
Spoon over the basil oil and toss gently to coat the pasta - the sauce should be fairly light. Grate over the ricotta salata and serve.
CURATED BY SKYE GYNGELL
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