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Comforting cheesy tortellini

  • 5
  • Easy

Comforting cheesy tortellini

  • 5
  • Easy
Comforting cheesy tortellini
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INGREDIENTS

  • 1 pack Rana Spinach & Ricotta Fresh Tortellini
  • 80 gr Stilton cheese
  • 100 ml whole milk
  • 40 gr hazelnuts
  • 1 tsp cornflour
  • 6 sage leaves
  • 1 tbsp butter
  • salt
  • pepper

METHOD

Warm up the milk on a gentle heat and crumble in the Stilton. Stir until they melt together. 

Mix the cornflour with a little cold water to form a paste, then mix into the milk and cheese. Stir on a low heat until thickened, seasoning generously with cracked black pepper. 

In a small pan, fry the sage leaves in melted butter. 

Cook the tortellini for 2 minutes in salted boiling water. Drain and plate up, topping with your melted cheese sauce, chopped hazelnuts and crispy sage leaves.

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Spinach & Ricotta Fresh Tortellini
  • 80 gr Stilton cheese
  • 100 ml whole milk
  • 40 gr hazelnuts
  • 1 tsp cornflour
  • 6 sage leaves
  • 1 tbsp butter
  • - salt
  • - pepper

METHOD

Warm up the milk on a gentle heat and crumble in the Stilton. Stir until they melt together. 

Mix the cornflour with a little cold water to form a paste, then mix into the milk and cheese. Stir on a low heat until thickened, seasoning generously with cracked black pepper. 

In a small pan, fry the sage leaves in melted butter. 

Cook the tortellini for 2 minutes in salted boiling water. Drain and plate up, topping with your melted cheese sauce, chopped hazelnuts and crispy sage leaves.