Tortelloni ai carciofi
Tortelloni ai carciofi
Ingredients
- Tortelloni Ricotta and Spinach (D71) – 300 g
- Formaggio sauce (H7) – 100 g
- Blanched broccoli – 50 g
- Grilled artichoke hearts – 2 pieces
- Chopped roasted almonds – 1 tbsp
- Gorgonzola – 1,5 tbsp
- Parmesan flakes – 10 g
- Pepper and salt
- Cream – 10 cl
Preparation
- Heat the cheese sauce in a saucepan and add the cream and gorgonzola. Season to taste.
- Warm the tortelloni in lightly salted boiling water for 3 minutes and drain.
- In a hot pan, heat the artichoke hearts and broccoli. Add the tortelloni and hot sauce.
- Mix everything together and arrange on warm deep plates.
- Garnish with chopped almonds and Parmesan flakes, and add a sage leaf for decoration.
Tip: the step where the pasta goes into the pan is just to mix everything. For large volumes, we recommend mixing everything and reheating it in the steamer.