Ragù Bolognese Tortelloni with Parmesan and Parsley
10
easy
Ragù Bolognese Tortelloni with Parmesan and Parsley
10
easy
Ragù Bolognese Tortelloni with Parmesan and Parsley
INGREDIENTS
1pack of Rana Ragù Bolognese Tortelloni
120mlchicken stock
2stalks celery, trimmed and thinly sliced
50gfinely grated Parmigiano Reggiano cheese
a handful of chopped parsley, with extra to garnish
2tbsps crème fraîche or sour cream
salt and freshly ground black pepper to taste
METHOD
Put the chicken stock and celery in a large saucepan, bring to a boil and simmer for about 3-4 minutes or until the celery is tender, but still has a little crispness to it. Remove from the heat, add the Parmigiano Reggiano, stir, cover and set aside. Cook the tortelloni according to the instructions on the pack and drain, reserving a large ladleful of the pasta cooking water. Add the pasta to the celery-parmesan mixture in the saucepan, along with the crème fraîche and parsley. Bring it all to a low boil, cook for 1 minute and season with salt and pepper to taste. Divide among plates and garnish with additional parsley if you like.
Put the chicken stock and celery in a large saucepan, bring to a boil and simmer for about 3-4 minutes or until the celery is tender, but still has a little crispness to it. Remove from the heat, add the Parmigiano Reggiano, stir, cover and set aside. Cook the tortelloni according to the instructions on the pack and drain, reserving a large ladleful of the pasta cooking water. Add the pasta to the celery-parmesan mixture in the saucepan, along with the crème fraîche and parsley. Bring it all to a low boil, cook for 1 minute and season with salt and pepper to taste. Divide among plates and garnish with additional parsley if you like.
Why not try...
Chicken & smoked pancetta Tortelloni with Cannellini Beans and Rocket