SPINACH & RICOTTA TORTELLONI WITH SHRIMP BUTTER, SAGE AND GRILLED SHRIMPS

  • 5 min
  • Easy

SPINACH & RICOTTA TORTELLONI WITH SHRIMP BUTTER, SAGE AND GRILLED SHRIMPS

  • 5 min
  • Easy
SPINACH & RICOTTA TORTELLONI WITH SHRIMP BUTTER, SAGE AND GRILLED SHRIMPS

INGREDIENTS

  • 1 pack of Spinach&Ricotta Tortelloni
  • 120 g butter
  • 2 cloves garlic
  • 9 sage leave
  • 450 g shrimps, peeled and deveined
  • 3 shrimps halved (shell, tail and head on)
  • 15 g bread crumbs
  • salt and pepper to taste

METHOD

In a food processor blend butter with garlic, shrimps and sage.  Cover the halved shrimps with a thin layer of the butter shrimp mixture. Sprinkle with bread crumbs, season with salt and pepper to taste. Place the shrimps onto a baking sheet and grill them 2-3 minutes until golden brown. Set aside and keep warm.

Cook Tortelloni according to package instructions. In the meantime heat the butter shrimp  mixture in a large skillet over medium high heat until fragrant about 2-3 minutes. Drain Tortelloni add to the skillet and toss to combine. Season with salt and pepper to taste.

Divide Tortelloni among plates. Garnish each portion with 2 half shimps and serve immediately

INGREDIENTS

SERVINGS
- +
  • 1 pack of Spinach&Ricotta Tortelloni
  • 120 g butter
  • 2 cloves garlic
  • 9 sage leave
  • 450 g shrimps, peeled and deveined
  • 3 shrimps halved (shell, tail and head on)
  • 15 g bread crumbs
  • - salt and pepper to taste

METHOD

In a food processor blend butter with garlic, shrimps and sage.  Cover the halved shrimps with a thin layer of the butter shrimp mixture. Sprinkle with bread crumbs, season with salt and pepper to taste. Place the shrimps onto a baking sheet and grill them 2-3 minutes until golden brown. Set aside and keep warm.

Cook Tortelloni according to package instructions. In the meantime heat the butter shrimp  mixture in a large skillet over medium high heat until fragrant about 2-3 minutes. Drain Tortelloni add to the skillet and toss to combine. Season with salt and pepper to taste.

Divide Tortelloni among plates. Garnish each portion with 2 half shimps and serve immediately