SPINACH & RICOTTA TORTELLONI IN TOMATO SAUCE AND PARMIGIANO CHEESE

  • 10 min
  • Easy

SPINACH & RICOTTA TORTELLONI IN TOMATO SAUCE AND PARMIGIANO CHEESE

  • 10 min
  • Easy
SPINACH & RICOTTA TORTELLONI IN TOMATO SAUCE AND PARMIGIANO CHEESE

INGREDIENTS

  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 300 ml tomato sauce
  • 60 ml milk
  • 10 basil leaves
  • 60 ml extra virgin olive oil
  • Grated Parmigiano Reggiano cheese to serve
  • salt and pepper to taste

METHOD

Cook Tortelloni according to the package instructions.

In the meantime heat the tomato sauce with half of the basil leaves and milk on a low heat; season with salt and pepper to taste and loosen the sauce with a few spoons of the Tortelloni cooking water.

Drain Tortelloni and season with half of the oil. Divide the tomato sauce between 2 soup plates. Top with Tortelloni, drizzle with the remaining oil, season with pepper, sprinkle with Parmigiano Reggiano cheese, garnish with the remaining basil leaves and serve.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Spinach & Ricotta Tortelloni
  • 300 ml tomato sauce
  • 60 ml milk
  • 10 basil leaves
  • 60 ml extra virgin olive oil
  • - Grated Parmigiano Reggiano cheese to serve
  • - salt and pepper to taste

METHOD

Cook Tortelloni according to the package instructions.

In the meantime heat the tomato sauce with half of the basil leaves and milk on a low heat; season with salt and pepper to taste and loosen the sauce with a few spoons of the Tortelloni cooking water.

Drain Tortelloni and season with half of the oil. Divide the tomato sauce between 2 soup plates. Top with Tortelloni, drizzle with the remaining oil, season with pepper, sprinkle with Parmigiano Reggiano cheese, garnish with the remaining basil leaves and serve.