Ricotta & Spinach Tortellini and Brussel sprouts skewers
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 1 pack Rana Parmigiano Reggiano sauce
- 3 cups Brussel sprouts cleaned and trimmed
- peanuts oil or canola oil for frying
METHOD
Heat seed oil to a depth of 3 inch in a skillet over medium high heat until it reaches 350° C on a candy thermometer (or a piece of breadcrumb begins to sizzle and turns golden). Add Brussel sprouts and deep fry in batches until golden brown, and replenishing oil as necessary. Remove to a paper towel-lined plate to drain and keep warm in preheated oven at 200° C .
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
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- 1 pack Rana Ricotta & Spinach Tortellini
- 1 pack Rana Parmigiano Reggiano sauce
- 3 cups Brussel sprouts cleaned and trimmed
- - peanuts oil or canola oil for frying
METHOD
Heat seed oil to a depth of 3 inch in a skillet over medium high heat until it reaches 350° C on a candy thermometer (or a piece of breadcrumb begins to sizzle and turns golden). Add Brussel sprouts and deep fry in batches until golden brown, and replenishing oil as necessary. Remove to a paper towel-lined plate to drain and keep warm in preheated oven at 200° C .
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.
In the same oil deep fry tortelloni in batches for a few seconds until golden brown and remove to a paper towel-lined plate to drain. Stick the tortelloni and the Brussel sprouts on wooden skewers and serve immediately with warm Parmigiano Reggiano sauce.
