RAGÙ BOLOGNESE TORTELLONI WITH HAM, PEAS, BUTTER AND SAGE
10
Easy
RAGÙ BOLOGNESE TORTELLONI WITH HAM, PEAS, BUTTER AND SAGE
10
Easy
RAGÙ BOLOGNESE TORTELLONI WITH HAM, PEAS, BUTTER AND SAGE
INGREDIENTS
1pack Rana Ragù Bolognese Tortelloni
75gham chopped
75gshelled peas fresh or frozen/defrosted
60gbutter
8sage 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.
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.