TORTELLINI WITH PARMIGIANO REGGIANO, PROSCIUTTO CRUDO AND ROCKET
INGREDIENTS
- 1 pack of TORTELLINI WITH PARMIGIANO REGGIANO
- 1 bunch of rocket
- 6 slices of prosciutto crudo
- 30 g Parmigiano Reggiano
- 1/2 tablespoon balsamic vinegar
- 40 g butter
- Salt Pepper
METHOD
Drop the ravioli into lightly salted boiling water.
In the meantime, work the ricotta with a few spoonfuls of cooking water to make it smooth and lump-free: place a couple of spoonfuls of ricotta on each plate.
Drain the pasta and transfer it to a bowl. Drizzle with a little olive oil and add the remaining ricotta. Gently mix, adding a bit more cooking water to bind the sauce together. Season with pepper and distribute the ravioli onto the plates, adding the spinach leaves.
Finish with a sprinkle of grated cheese.
In the meantime, work the ricotta with a few spoonfuls of cooking water to make it smooth and lump-free: place a couple of spoonfuls of ricotta on each plate.
Drain the pasta and transfer it to a bowl. Drizzle with a little olive oil and add the remaining ricotta. Gently mix, adding a bit more cooking water to bind the sauce together. Season with pepper and distribute the ravioli onto the plates, adding the spinach leaves.
Finish with a sprinkle of grated cheese.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
-
+
- 1 pack of TORTELLINI WITH PARMIGIANO REGGIANO
- 1 bunch of rocket
- 6 slices of prosciutto crudo
- 30 g Parmigiano Reggiano
- 1/2 tablespoon balsamic vinegar
- 40 g butter
- - Salt Pepper
METHOD
Drop the ravioli into lightly salted boiling water.
In the meantime, work the ricotta with a few spoonfuls of cooking water to make it smooth and lump-free: place a couple of spoonfuls of ricotta on each plate.
Drain the pasta and transfer it to a bowl. Drizzle with a little olive oil and add the remaining ricotta. Gently mix, adding a bit more cooking water to bind the sauce together. Season with pepper and distribute the ravioli onto the plates, adding the spinach leaves.
Finish with a sprinkle of grated cheese.
In the meantime, work the ricotta with a few spoonfuls of cooking water to make it smooth and lump-free: place a couple of spoonfuls of ricotta on each plate.
Drain the pasta and transfer it to a bowl. Drizzle with a little olive oil and add the remaining ricotta. Gently mix, adding a bit more cooking water to bind the sauce together. Season with pepper and distribute the ravioli onto the plates, adding the spinach leaves.
Finish with a sprinkle of grated cheese.
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