Italian garden tortelloni
INGREDIENTS
- 1 pack La Famiglia Rana Aubergine Parmigiana Fresh Torelloni
- 2 herry tomato vines
- 10 tomatoes per vine
- 1 handful fresh herbs – basil, chives, thyme, oregano
- 1 tsp sugar
- half garlic clove
- extra virgin olive oil
- salt
- pepper
METHOD
Preheat your oven to 200°C.
Finely chop the herbs and put them in a small bowl with 2 tablespoons of olive oil and a pinch of salt. Press hard with the back of a spoon to release the herb oils, then set aside to rest. Crush the garlic and make into a paste with two tablespoons of olive oil, sugar, and a little salt and pepper.
Cook the cherry tomato vines in the oven for 5 minutes, then season with the garlic paste you have just prepared and return to the oven for a further 5 minutes.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and serve, placing a vine of cherry tomatoes on each plate. Season with your herb oil.
Finely chop the herbs and put them in a small bowl with 2 tablespoons of olive oil and a pinch of salt. Press hard with the back of a spoon to release the herb oils, then set aside to rest. Crush the garlic and make into a paste with two tablespoons of olive oil, sugar, and a little salt and pepper.
Cook the cherry tomato vines in the oven for 5 minutes, then season with the garlic paste you have just prepared and return to the oven for a further 5 minutes.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and serve, placing a vine of cherry tomatoes on each plate. Season with your herb oil.
INGREDIENTS
SERVINGS
-
+
- 1 pack La Famiglia Rana Aubergine Parmigiana Fresh Torelloni
- 2 herry tomato vines
- 10 tomatoes per vine
- 1 handful fresh herbs – basil, chives, thyme, oregano
- 1 tsp sugar
- half garlic clove
- - extra virgin olive oil
- - salt
- - pepper
METHOD
Preheat your oven to 200°C.
Finely chop the herbs and put them in a small bowl with 2 tablespoons of olive oil and a pinch of salt. Press hard with the back of a spoon to release the herb oils, then set aside to rest. Crush the garlic and make into a paste with two tablespoons of olive oil, sugar, and a little salt and pepper.
Cook the cherry tomato vines in the oven for 5 minutes, then season with the garlic paste you have just prepared and return to the oven for a further 5 minutes.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and serve, placing a vine of cherry tomatoes on each plate. Season with your herb oil.
Finely chop the herbs and put them in a small bowl with 2 tablespoons of olive oil and a pinch of salt. Press hard with the back of a spoon to release the herb oils, then set aside to rest. Crush the garlic and make into a paste with two tablespoons of olive oil, sugar, and a little salt and pepper.
Cook the cherry tomato vines in the oven for 5 minutes, then season with the garlic paste you have just prepared and return to the oven for a further 5 minutes.
Cook the tortelloni for 2 minutes in salted boiling water. Drain and serve, placing a vine of cherry tomatoes on each plate. Season with your herb oil.
