RICOTTA & SPINACH TORTELLINI WITH FRIED EGGPLANT AND RICOTTA
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 2 eggplants (preferably long and thin) sliced
- peanut oil for frying
- 5 tbsp ricotta salata cheese shredded or crumbled
- 9 tbsp extravirgin olive oil
- basil leaves to garnish
- salt and pepper to taste
METHOD
Heat the peanut oil in a pan. Fry the aubergine slices until golden for 2-3 minutes, allowing the oil to return to temperature. Drain on paper towels, then season with salt.
In the meantime cook the tortellini according to package instructions and drain. Season with olive oil and pepper.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.
In the meantime cook the tortellini according to package instructions and drain. Season with olive oil and pepper.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ricotta & Spinach Tortellini
- 2 eggplants (preferably long and thin) sliced
- - peanut oil for frying
- 5 tbsp ricotta salata cheese shredded or crumbled
- 9 tbsp extravirgin olive oil
- - basil leaves to garnish
- - salt and pepper to taste
METHOD
Heat the peanut oil in a pan. Fry the aubergine slices until golden for 2-3 minutes, allowing the oil to return to temperature. Drain on paper towels, then season with salt.
In the meantime cook the tortellini according to package instructions and drain. Season with olive oil and pepper.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.
In the meantime cook the tortellini according to package instructions and drain. Season with olive oil and pepper.
Top with fried eggplants and ricotta salata cheese. Garnish with basil leaves and serve.
