Comforting cheesy tortellini
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.
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.
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.
