Tortellini Cured Ham and Cheese WITH ONIONS, BRUSSELS SPROUTS AND PECORINO

  • 20 min
  • Easy

Tortellini Cured Ham and Cheese WITH ONIONS, BRUSSELS SPROUTS AND PECORINO

  • 20 min
  • Easy
Tortellini Cured Ham and Cheese WITH ONIONS, BRUSSELS SPROUTS AND PECORINO

INGREDIENTS

  • 2 packs Tortellini Cured Ham and Cheese Giovanni Rana
  • 6 tbsp extra virgin olive oil
  • 1 onion sliced
  • 60 g vegetable stock
  • 300 g Brussels sprouts shredded
  • shaved Pecorino cheese plus more for garnish
  • Salt and pepper to taste

METHOD

Heat half of the oil in a large skillet over medium heat. Add the onion, salt, and cook, stirring, until softened, 4-5 minutes. Add the shredded Brussels sprouts and stock and cook over medium high heat until liquid reduces by half, 4-5 minutes.  

Add the Brussels sprouts leaves, season with salt and pepper to taste, toss to combine and keep warm. Cook the Tortellini according to package instructions and drain, reserving a little of pasta cooking water. Add the Tortellini to skillet and gently toss; add half of the cheese and remaining oil and gently toss again, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.

Divide Tortellini among plates. Garnish with extra cheese shavings if desired and serve.

INGREDIENTS

SERVINGS
- +
  • 2 packs Tortellini Cured Ham and Cheese Giovanni Rana
  • 6 tbsp extra virgin olive oil
  • 1 onion sliced
  • 60 g vegetable stock
  • 300 g Brussels sprouts shredded
  • - shaved Pecorino cheese plus more for garnish
  • - Salt and pepper to taste

METHOD

Heat half of the oil in a large skillet over medium heat. Add the onion, salt, and cook, stirring, until softened, 4-5 minutes. Add the shredded Brussels sprouts and stock and cook over medium high heat until liquid reduces by half, 4-5 minutes.  

Add the Brussels sprouts leaves, season with salt and pepper to taste, toss to combine and keep warm. Cook the Tortellini according to package instructions and drain, reserving a little of pasta cooking water. Add the Tortellini to skillet and gently toss; add half of the cheese and remaining oil and gently toss again, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed.

Divide Tortellini among plates. Garnish with extra cheese shavings if desired and serve.