RICOTTA & SPINACH TORTELLINI WITH RANA CREAMY MUSHROOM SAUCE
INGREDIENTS
- 1 pack of RICOTTA & SPINACH TORTELLINI
- 1 pack of RANA CREAMY MUSHROOM SAUCE
- 1 bunch of marjoram
- Salt
METHOD
Heat the RANA CREAMY MUSHROOM SAUCE in a pan over low heat.
Cook the tortellini in lightly salted water, then drain them with a slotted spoon after the time indicated on the package and transfer them into the pan with the sauce.
Gently mix, adding a ladle of pasta cooking water to keep the sauce creamy.
Finish by adding a few marjoram leaves to taste.
Cook the tortellini in lightly salted water, then drain them with a slotted spoon after the time indicated on the package and transfer them into the pan with the sauce.
Gently mix, adding a ladle of pasta cooking water to keep the sauce creamy.
Finish by adding a few marjoram leaves to taste.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
-
+
- 1 pack of RICOTTA & SPINACH TORTELLINI
- 1 pack of RANA CREAMY MUSHROOM SAUCE
- 1 bunch of marjoram
- - Salt
METHOD
Heat the RANA CREAMY MUSHROOM SAUCE in a pan over low heat.
Cook the tortellini in lightly salted water, then drain them with a slotted spoon after the time indicated on the package and transfer them into the pan with the sauce.
Gently mix, adding a ladle of pasta cooking water to keep the sauce creamy.
Finish by adding a few marjoram leaves to taste.
Cook the tortellini in lightly salted water, then drain them with a slotted spoon after the time indicated on the package and transfer them into the pan with the sauce.
Gently mix, adding a ladle of pasta cooking water to keep the sauce creamy.
Finish by adding a few marjoram leaves to taste.