PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH ASPARAGUS

  • 15 min
  • Easy

PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH ASPARAGUS

  • 15 min
  • Easy
PROSCIUTTO COTTO & MOZZARELLA TORTELLONI WITH ASPARAGUS

INGREDIENTS

  • 1 pack Rana Prosciutto Cotto & Mozzarella Tortelloni
  • 1 shallot minced
  • 180 g thin asparagus spears, trimmed and cut into thin slices
  • 120 ml white wine
  • 2 sprigs marjoram + extra for garnish
  • 4 tbsp extra virgin olive oil
  • salt and pepper to taste

METHOD

Heat extra virgin olive oil in a large skillet, add minced shallot and cook gently, stirring, for 2-3 minutes. Add asparagus and marjoram and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for 5 more minutes on medium-low heat. Season with salt and pepper to taste.

In the meantime cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Divide among 2 plates garnish with marjoram leaves and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Prosciutto Cotto & Mozzarella Tortelloni
  • 1 shallot minced
  • 180 g thin asparagus spears, trimmed and cut into thin slices
  • 120 ml white wine
  • 2 sprigs marjoram + extra for garnish
  • 4 tbsp extra virgin olive oil
  • - salt and pepper to taste

METHOD

Heat extra virgin olive oil in a large skillet, add minced shallot and cook gently, stirring, for 2-3 minutes. Add asparagus and marjoram and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for 5 more minutes on medium-low heat. Season with salt and pepper to taste.

In the meantime cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce. Divide among 2 plates garnish with marjoram leaves and serve.