RAGÙ BOLOGNESE TORTELLONI WITH PEAS, SPINACH, CARROT AND PARMIGIANO
10
easy
RAGÙ BOLOGNESE TORTELLONI WITH PEAS, SPINACH, CARROT AND PARMIGIANO
10
easy
RAGÙ BOLOGNESE TORTELLONI WITH PEAS, SPINACH, CARROT AND PARMIGIANO
INGREDIENTS
1pack Rana Ragù Bolognese Tortelloni
150grfresh or frozen peas thawed
2tbspcarrot, onion and celery chopped
4tbspextra virgin olive oil + extra for drizzling
60grbaby spinach
60grParmigiano shavings to serve
Salt and black pepper to taste
METHOD
Heat the oil in a large skillet, add chopped carrot, onion and celery and cook for 2 minutes until fragrant. Add peas and continue cooking on medium high heat for 4-5 minutes or until “al dente”. Season with salt and pepper.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid and baby spinach and toss to combine.
Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.
Heat the oil in a large skillet, add chopped carrot, onion and celery and cook for 2 minutes until fragrant. Add peas and continue cooking on medium high heat for 4-5 minutes or until “al dente”. Season with salt and pepper.
In the meantime, cook the Tortelloni in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortelloni to the skillet with reserved liquid and baby spinach and toss to combine.
Divide between plates. Drizzle with extra oil, top with Parmigiano shavings and serve.