600g fresh tortellini filled with ricotta and spinach, 1 1/2 - 2 liters of water, 2 - 3 cubes MAGGI Pasta Roma with olive oil and basil, 1 1/2 dl cream, 100g parmesan, grated, 50 g rucola
Cook al dente the tortellini in boiling water with MAGGI Pasta Roma. Pour 1 1/2 dl pasta water in a small pan and boil down to half. Add the cream and cheese and cook while stirring until the cheese is melted. Season with salt and pepper. Pour the sauce over the tortellini and sprinkle with coarsely chopped rucola.
Cook al dente the tortellini in boiling water with MAGGI Pasta Roma. Pour 1 1/2 dl pasta water in a small pan and boil down to half. Add the cream and cheese and cook while stirring until the cheese is melted. Season with salt and pepper. Pour the sauce over the tortellini and sprinkle with coarsely chopped rucola.
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