Ricotta & Spinach Tortellini WITH PROSCIUTTO CROSTINI
INGREDIENTS
- 1 pack Rana Ricotta & Spinach Tortellini
- 3 tbsp butter
- 6 baguette slices, toasted
- 6 thin slices prosciutto
- 5 sage leaves, thinly sliced
- Parmigiano Reggiano cheese
- salt and pepper to taste
METHOD
Cook the tortellini according to package instructions and drain. Heat the butter and sage in a large skillet over medium heat until the butter has melted.
Add the tortellini to the skillet, add the Parmigiano Reggiano cheese, toss and season with salt and pepper to taste.
Top the crostini with the prosciutto. Serve with the crostini on the side.
Add the tortellini to the skillet, add the Parmigiano Reggiano cheese, toss and season with salt and pepper to taste.
Top the crostini with the prosciutto. Serve with the crostini on the side.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Ricotta & Spinach Tortellini
- 3 tbsp butter
- 6 baguette slices, toasted
- 6 thin slices prosciutto
- 5 sage leaves, thinly sliced
- - Parmigiano Reggiano cheese
- - salt and pepper to taste
METHOD
Cook the tortellini according to package instructions and drain. Heat the butter and sage in a large skillet over medium heat until the butter has melted.
Add the tortellini to the skillet, add the Parmigiano Reggiano cheese, toss and season with salt and pepper to taste.
Top the crostini with the prosciutto. Serve with the crostini on the side.
Add the tortellini to the skillet, add the Parmigiano Reggiano cheese, toss and season with salt and pepper to taste.
Top the crostini with the prosciutto. Serve with the crostini on the side.
