RAGÙ BOLOGNESE TORTELLONI WITH PARMIGIANO FONDUE, SAUSAGE AND SAGE
INGREDIENTS
- 1 pack Rana Ragù Bolognese Tortelloni
- 120 g sausage casings discarded and crumbled
- 10 sage leaves
- 2 tbsp extra virgin olive oil
- 200 ml single cream
- 30 ml milk
- 80 g grated Parmigiano Reggiano cheese
- 0.5 tsp grated nutmeg
- salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large frying pan, add sausage and sage and sauté until crispy for 3-5 minutes. Reserve and keep warm.
In another pan mix grated Parmigiano cheese, single cream and milk; season with salt, pepper and nutmeg and cook until cheese is melted and sauce thickens for 5-6 minutes.
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 with sausage and stir gently, adding some of the pasta water if you need to loosen the sauce.
Divide Parmigiano fondue among 2 plates, top with Tortelloni and sausage, season with freshly ground black pepper and serve.
In another pan mix grated Parmigiano cheese, single cream and milk; season with salt, pepper and nutmeg and cook until cheese is melted and sauce thickens for 5-6 minutes.
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 with sausage and stir gently, adding some of the pasta water if you need to loosen the sauce.
Divide Parmigiano fondue among 2 plates, top with Tortelloni and sausage, season with freshly ground black pepper and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ragù Bolognese Tortelloni
- 120 g sausage casings discarded and crumbled
- 10 sage leaves
- 2 tbsp extra virgin olive oil
- 200 ml single cream
- 30 ml milk
- 80 g grated Parmigiano Reggiano cheese
- 0.5 tsp grated nutmeg
- - salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large frying pan, add sausage and sage and sauté until crispy for 3-5 minutes. Reserve and keep warm.
In another pan mix grated Parmigiano cheese, single cream and milk; season with salt, pepper and nutmeg and cook until cheese is melted and sauce thickens for 5-6 minutes.
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 with sausage and stir gently, adding some of the pasta water if you need to loosen the sauce.
Divide Parmigiano fondue among 2 plates, top with Tortelloni and sausage, season with freshly ground black pepper and serve.
In another pan mix grated Parmigiano cheese, single cream and milk; season with salt, pepper and nutmeg and cook until cheese is melted and sauce thickens for 5-6 minutes.
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 with sausage and stir gently, adding some of the pasta water if you need to loosen the sauce.
Divide Parmigiano fondue among 2 plates, top with Tortelloni and sausage, season with freshly ground black pepper and serve.
