Ragù Bolognese Tortelloni with sweet and sour shallots
10
easy
Ragù Bolognese Tortelloni with sweet and sour shallots
10
easy
Ragù Bolognese Tortelloni with sweet and sour shallots
INGREDIENTS
1pack Rana Ragù Bolognese Tortelloni
4medium shallots peeled and cut into wedges
2tbspsugar
100mlvinegar
4tbspextra virgin olive oil
30grParmigiano Reggiano shavings (optional)
Salt and pepper to taste
METHOD
Heat the oil in a non-sticking frying pan, and sauté the shallots for 2-3 minutes.
Lower the flame, season with salt and pepper, sprinkle with sugar and vinegar and simmer gently for a few more minutes until thick and syrupy.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan with the shallots, stir gently, adding some of the pasta water if you need to loosen the sauce. Season to taste.
Divide among 2 plates, sprinkle with Parmigiano Reggiano shavings and serve.
Heat the oil in a non-sticking frying pan, and sauté the shallots for 2-3 minutes.
Lower the flame, season with salt and pepper, sprinkle with sugar and vinegar and simmer gently for a few more minutes until thick and syrupy.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add the pasta to the pan with the shallots, stir gently, adding some of the pasta water if you need to loosen the sauce. Season to taste.
Divide among 2 plates, sprinkle with Parmigiano Reggiano shavings and serve.