RAGÙ BOLOGNESE TORTELLONI WITH HAM, PEAS, BUTTER AND SAGE
INGREDIENTS
- 1 pack Rana Ragù Bolognese Tortelloni
- 75 g ham chopped
- 75 g shelled peas fresh or frozen/defrosted
- 60 g butter
- 8 sage leaves
- salt and pepper to taste
- grated Parmigiano Reggiano cheese to serve optional
METHOD
Blanch peas in salted boiling water for a couple of minutes (more if fresh) and drain. In a non-sticking frying pan melt the butter; add ham, peas, sage, and cook for a few minutes until ham is lightly crispy. Season with salt and pepper to taste.
In the meantime, cook the Tortelloni according to the 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 between 2 plates and serve with grated Parmigiano Reggiano cheese alongside.
In the meantime, cook the Tortelloni according to the 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 between 2 plates and serve with grated Parmigiano Reggiano cheese alongside.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ragù Bolognese Tortelloni
- 75 g ham chopped
- 75 g shelled peas fresh or frozen/defrosted
- 60 g butter
- 8 sage leaves
- - salt and pepper to taste
- - grated Parmigiano Reggiano cheese to serve optional
METHOD
Blanch peas in salted boiling water for a couple of minutes (more if fresh) and drain. In a non-sticking frying pan melt the butter; add ham, peas, sage, and cook for a few minutes until ham is lightly crispy. Season with salt and pepper to taste.
In the meantime, cook the Tortelloni according to the 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 between 2 plates and serve with grated Parmigiano Reggiano cheese alongside.
In the meantime, cook the Tortelloni according to the 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 between 2 plates and serve with grated Parmigiano Reggiano cheese alongside.
