Tortellini Cured Ham and Cheese WITH GRAPES, BALSAMIC AND PARMIGIANO REGGIANO
INGREDIENTS
- 1 pack Tortellini Cured Ham and Cheese Giovanni Rana
- 100 g red grapes deseeded and halved
- 2 sprigs of rosemary
- Parmigiano Reggiano Shaved
- balsamic glaze
- extra virgin olive oil
- Salt and pepper to taste
METHOD
Cook the Tortellini according to package instructions. In the meantime heat half of the oil in a large skillet, add grapes, rosemary, and sauté until just softened 1 minute or so. Season with salt and pepper to taste.
Drain the pasta reserving a little of cooking water. Add Tortellini to the skillet, with remaining oil and toss gently to combine adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortellini among plates, sprinkle every portion with Parmigiano Reggiano shavings, drizzle with balsamic glaze and serve.
Drain the pasta reserving a little of cooking water. Add Tortellini to the skillet, with remaining oil and toss gently to combine adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortellini among plates, sprinkle every portion with Parmigiano Reggiano shavings, drizzle with balsamic glaze and serve.
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
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- 1 pack Tortellini Cured Ham and Cheese Giovanni Rana
- 100 g red grapes deseeded and halved
- 2 sprigs of rosemary
- - Parmigiano Reggiano Shaved
- - balsamic glaze
- - extra virgin olive oil
- - Salt and pepper to taste
METHOD
Cook the Tortellini according to package instructions. In the meantime heat half of the oil in a large skillet, add grapes, rosemary, and sauté until just softened 1 minute or so. Season with salt and pepper to taste.
Drain the pasta reserving a little of cooking water. Add Tortellini to the skillet, with remaining oil and toss gently to combine adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortellini among plates, sprinkle every portion with Parmigiano Reggiano shavings, drizzle with balsamic glaze and serve.
Drain the pasta reserving a little of cooking water. Add Tortellini to the skillet, with remaining oil and toss gently to combine adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortellini among plates, sprinkle every portion with Parmigiano Reggiano shavings, drizzle with balsamic glaze and serve.
