We've paired La Famiglia Rana Ricotta & Spinach Tortelloni – made using ingredients that are chopped, not blitzed – with an easy and delicious cheese sauce.
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Step 1.
Fill a large saucepan with water and bring to a boil. Season well with salt.
Step 2.
Grab a sauté pan and tip in the mascarpone with 4 tbsp of water. Set over a low heat to warm. Once melted, crumble in the gorgonzola and grate in 20g of the parmesan. Gently melt over a low heat, adding the zest of your lemon
Step 3.
Roughly chop the rocket. When the sauce is smooth and creamy, drop the tortelloni into the boiling water for 2 mins. Transfer to the sauce along with the rocket and toss to combine.
Step 4.
Divide between warm plates and grate over the remaining parmesan. Dig in.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Fill a large saucepan with water and bring to a boil. Season well with salt.
Step 2.
Grab a sauté pan and tip in the mascarpone with 4 tbsp of water. Set over a low heat to warm. Once melted, crumble in the gorgonzola and grate in 20g of the parmesan. Gently melt over a low heat, adding the zest of your lemon
Step 3.
Roughly chop the rocket. When the sauce is smooth and creamy, drop the tortelloni into the boiling water for 2 mins. Transfer to the sauce along with the rocket and toss to combine.
Step 4.
Divide between warm plates and grate over the remaining parmesan. Dig in.