Spinach & Ricotta Tortelloni with Pioppini Mushrooms and Thyme
INGREDIENTS
- 1 pack of La Famiglia Rana Spinach & Ricotta Tortelloni
- 375 g clean and cut pioppini mushrooms
- 80 g butter
- Thyme
- Salt and pepper to taste
METHOD
Cook the Tortelloni according to packaging instructions.
In the meantime, melt the butter in a non-stick frying pan and sauté the mushrooms adding salt, pepper and fresh thyme, until fragrant.
Drain the Tortelloni and stir in the mushrooms. Divide among 2 plates and serve.
In the meantime, melt the butter in a non-stick frying pan and sauté the mushrooms adding salt, pepper and fresh thyme, until fragrant.
Drain the Tortelloni and stir in the mushrooms. Divide among 2 plates and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack of La Famiglia Rana Spinach & Ricotta Tortelloni
- 375 g clean and cut pioppini mushrooms
- 80 g butter
- - Thyme
- - Salt and pepper to taste
METHOD
Cook the Tortelloni according to packaging instructions.
In the meantime, melt the butter in a non-stick frying pan and sauté the mushrooms adding salt, pepper and fresh thyme, until fragrant.
Drain the Tortelloni and stir in the mushrooms. Divide among 2 plates and serve.
In the meantime, melt the butter in a non-stick frying pan and sauté the mushrooms adding salt, pepper and fresh thyme, until fragrant.
Drain the Tortelloni and stir in the mushrooms. Divide among 2 plates and serve.
