RAGÙ BOLOGNESE TORTELLONI WITH HAM, PEAS, BUTTER AND SAGE

  • 10 min
  • Easy

RAGÙ BOLOGNESE TORTELLONI WITH HAM, PEAS, BUTTER AND SAGE

  • 10 min
  • Easy
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.

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.