SPINACH & RICOTTA TORTELLONI WITH APPLE & SAUSAGE

  • 15 min
  • Easy

SPINACH & RICOTTA TORTELLONI WITH APPLE & SAUSAGE

  • 15 min
  • Easy
SPINACH & RICOTTA TORTELLONI WITH APPLE & SAUSAGE

INGREDIENTS

  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 6 tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 sausages, chopped
  • 1 red apple, cut into 1cm pieces
  • 120 ml dry white wine
  • 2 sprigs of rosemary
  • salt and freshly ground black pepper to taste

METHOD

In a frying pan over a medium-high heat, melt the butter and gently cook the garlic for a minute. Add the sausage and rosemary, cooking for a few minutes until cooked and crispy. Reduce the heat, add the apple and stir for a minute, then pour in the wine. Let it bubble away for a few minutes until the wine has reduced by half, then season.

While the sauce is reducing, cook the tortelloni according to the instructions on the pack, then drain, keeping back a ladleful of the pasta cooking water. Add the pasta to the frying pan with the sauce and stir together, adding a little of the reserved water if the sauce needs it.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 6 tbsp extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 sausages, chopped
  • 1 red apple, cut into 1cm pieces
  • 120 ml dry white wine
  • 2 sprigs of rosemary
  • - salt and freshly ground black pepper to taste

METHOD

In a frying pan over a medium-high heat, melt the butter and gently cook the garlic for a minute. Add the sausage and rosemary, cooking for a few minutes until cooked and crispy. Reduce the heat, add the apple and stir for a minute, then pour in the wine. Let it bubble away for a few minutes until the wine has reduced by half, then season.

While the sauce is reducing, cook the tortelloni according to the instructions on the pack, then drain, keeping back a ladleful of the pasta cooking water. Add the pasta to the frying pan with the sauce and stir together, adding a little of the reserved water if the sauce needs it.