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
Changing servings will update the ingredient list below.
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.
