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

  • 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.