Tortellini Ricotta & Spinach WITH VEGETABLE RAGOUT

  • 10
  • Easy

Tortellini Ricotta & Spinach WITH VEGETABLE RAGOUT

  • 10
  • Easy
Tortellini Ricotta & Spinach WITH VEGETABLE RAGOUT

INGREDIENTS

  • 1 pack Tortellini Ricotta & Spinach Giovanni Rana
  • 50 g butter
  • 245 ml milk
  • 1 clove garlic, crushed
  • 50 g carrots, diced
  • 50 g pumpkin, diced
  • 50 g celery, diced
  • 50 g onions, diced
  • red bell pepper
  • 2 sage leaves
  • Grated Parmigiano Reggiano cheese (optional)
  • Salt and pepper to taste

METHOD

In a large skillet, melt the butter with garlic over medium heat. After 1 minute, add the diced vegetables, sage, and sauté on high flame for 2 minutes. Add milk, season with salt and pepper to taste and cook until vegetables are “al dente”, 5-7 minutes, and the ragout is creamy.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of the pasta cooking water. Add Tortelloni to the pan and toss 1 minute over medium heat adding pasta water a little at a time to loosen the ragout if necessary.

Divide Tortelloni among plates and serve. Sprinkle with grated Parmigiano Reggiano cheese if desired.

INGREDIENTS

SERVINGS
- +
  • 1 pack Tortellini Ricotta & Spinach Giovanni Rana
  • 50 g butter
  • 245 ml milk
  • 1 clove garlic, crushed
  • 50 g carrots, diced
  • 50 g pumpkin, diced
  • 50 g celery, diced
  • 50 g onions, diced
  • - red bell pepper
  • 2 sage leaves
  • - Grated Parmigiano Reggiano cheese (optional)
  • - Salt and pepper to taste

METHOD

In a large skillet, melt the butter with garlic over medium heat. After 1 minute, add the diced vegetables, sage, and sauté on high flame for 2 minutes. Add milk, season with salt and pepper to taste and cook until vegetables are “al dente”, 5-7 minutes, and the ragout is creamy.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of the pasta cooking water. Add Tortelloni to the pan and toss 1 minute over medium heat adding pasta water a little at a time to loosen the ragout if necessary.

Divide Tortelloni among plates and serve. Sprinkle with grated Parmigiano Reggiano cheese if desired.