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.
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.
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.
