MUSHROOM & Mascarpone TORTELLONI WITH SAUSAGE, ROSEMARY AND ROQUEFORT
10
easy
MUSHROOM & Mascarpone TORTELLONI WITH SAUSAGE, ROSEMARY AND ROQUEFORT
10
easy
MUSHROOM & Mascarpone TORTELLONI WITH SAUSAGE, ROSEMARY AND ROQUEFORT
INGREDIENTS
1pack Rana Mushroom & Mascarpone Tortelloni
4tbspextra virgin olive oil + extra for drizzling
2cloves garlic crushed
2rosemary sprig
100grsausage cases removed and crumbled
60mlwhite wine
80grRoquefort crumbled
Salt and pepper to taste
METHOD
Heat the oil and garlic in a large pan and cook for 2 minutes until fragrant. Add the sausage and the rosemary sprigs and sauté on medium-high heat for 5 minutes until lightly crispy. Splash with the wine and let it bubble away. Season with pepper. In addition, discard the garlic.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Tortelloni to the pan with reserved liquid and toss to combine.
Divide between plates, top with the crumbled Roquefort and freshly ground black pepper and serve.
Heat the oil and garlic in a large pan and cook for 2 minutes until fragrant. Add the sausage and the rosemary sprigs and sauté on medium-high heat for 5 minutes until lightly crispy. Splash with the wine and let it bubble away. Season with pepper. In addition, discard the garlic.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain reserving ¼ cup of cooking water. Add the Tortelloni to the pan with reserved liquid and toss to combine.
Divide between plates, top with the crumbled Roquefort and freshly ground black pepper and serve.