Ragù Bolognese Tortelloni with Parmesan and Parsley
INGREDIENTS
- 1 pack of Rana Ragù Bolognese Tortelloni
- 120 ml chicken stock
- 2 stalks celery, trimmed and thinly sliced
- 50 g finely grated Parmigiano Reggiano cheese
- a handful of chopped parsley, with extra to garnish
- 2 tbsps 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.
INGREDIENTS
SERVINGS
-
+
- 1 pack of Rana Ragù Bolognese Tortelloni
- 120 ml chicken stock
- 2 stalks celery, trimmed and thinly sliced
- 50 g finely grated Parmigiano Reggiano cheese
- - a handful of chopped parsley, with extra to garnish
- 2 tbsps 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.
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