Giovanni Rana Fresh Ricotta & Tender Spinach Tortellini Primavera Recipe
Summary
Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelVery Easy
Ingredients
| 85 g/3 oz broad beans, skins removed | ||
| 85 g/3 oz green beans, halved | ||
| 85 g/3 oz peas olive oil, for frying | ||
| Shallot | 1 , finely chopped | |
| 100 ml/3 1/2 fl oz double cream | ||
| Grated parmesan package | 1 | |
Directions
1. Bring a large pan of salted water to the boil, add the broad beans, green beans and peas, then simmer for 4 mins. Lift from the pan with a slotted spoon and set aside. Don't discard the water.
2. In a frying pan, heat 1 tbsp olive oil, add the chopped shallot and gently fry for 5 mins until softened. Add the cream, season, then simmer on a low heat.
3. Meanwhile, bring the pan of water back to the boil, add the tortelloni, cook for 1 min, then drain.
4. Add the vegetables and drained pasta to the creamy shallot mix. Toss to coat, then serve with the grated Parmesan.
2. In a frying pan, heat 1 tbsp olive oil, add the chopped shallot and gently fry for 5 mins until softened. Add the cream, season, then simmer on a low heat.
3. Meanwhile, bring the pan of water back to the boil, add the tortelloni, cook for 1 min, then drain.
4. Add the vegetables and drained pasta to the creamy shallot mix. Toss to coat, then serve with the grated Parmesan.
Chef
