Gratin Aubergine Parmigiana Tortelloni with cream, Parmigiano Reggiano and ham
20
easy
Gratin Aubergine Parmigiana Tortelloni with cream, Parmigiano Reggiano and ham
20
easy
Gratin Aubergine Parmigiana Tortelloni with cream, Parmigiano Reggiano and ham
INGREDIENTS
1pack Rana Aubergine Parmigiana Tortelloni
240mlfresh cream
85grgrated Parmigiano Reggiano
120grham chopped
30grbutter
Salt and pepper to taste
METHOD
Pre heat the oven to 180° C. Heat the butter in a non-sticking frying pan, and sauté the ham for a couple of minutes. In a big bowl, mix the cream with grated Parmigiano Reggiano and season generously with pepper.
Cook the Tortelloni in hot salted water for 1 minute, drain al dente and add to the bowl.
Mix to coat the pasta and add ham. Put the Tortelloni into a casserole dish, place in the oven and bake until bubbly for about 15 minutes. Turn the oven up and broil the dish for 1 minute to brown the top. Allow to cool for 3 minutes before serving.
Pre heat the oven to 180° C. Heat the butter in a non-sticking frying pan, and sauté the ham for a couple of minutes. In a big bowl, mix the cream with grated Parmigiano Reggiano and season generously with pepper.
Cook the Tortelloni in hot salted water for 1 minute, drain al dente and add to the bowl.
Mix to coat the pasta and add ham. Put the Tortelloni into a casserole dish, place in the oven and bake until bubbly for about 15 minutes. Turn the oven up and broil the dish for 1 minute to brown the top. Allow to cool for 3 minutes before serving.