RANA SPINACH & CHEESE TORTELLONICreamy ricotta cheese & fresh baby spinach wrapped in thin pasta.Our recipe contains ricotta made with no gums or fillers. We use fresh baby spinach, chopping whole leaves to ensure the best flavor and aroma.Amazing in three simple steps: 1. Heat 6 quarts of water to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking.2. Cook 3 minutes, and drain. Add 1 minute for a softer bite.3. Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.Try our Recipe!BAKED CHICKEN & SPINACH CHEESE TORTELLONI WITH BROCCOLI, CORN AND ALFREDO SAUCE INGREDIENTS One package Giovanni Rana Spinach Cheese Tortelloni Three 10-ounces container Giovanni Rana Alfredo Sauce 1 cup fresh corn or frozen corn thawed 1 big head broccoli cut into florets Butter or cooking spray to coat the pan Salt and pepper to tastePREPARATION Preheat the oven to 375° F. Coat a baking pan with butter or cooking spray. Blanch broccoli florets in hot salted water for 3-4 minutes, and drain. In the same water, cook the Ravioli for 1 minute and drain, reserving ¼ cup of the pasta cooking water. In the meantime, warm the Alfredo Sauce in a large skillet over medium-high heat. Add the Ravioli and toss to coat, adding the reserved pasta cooking water a little at a time to loosen the sauce if needed. Add the broccoli florets and corn and gently toss again. Transfer the Ravioli to the baking pan and bake for 15 minutes, until bubbly, then serve. If you want a golden top to your dish, broil for 2 minutes on high and serve. Rana Spinach & Cheese Tortelloni 18oz Creamy ricotta cheese & fresh baby spinach wrapped in thin pasta Fresh pasta with no preservatives
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