On our website you can find a lot of pasta with different delicious filling, so it can never be classified as “boring.” Enjoy!
Tortellini panna prosciutto piselli, serves 4
Ingredients:
-500g of tortellini
-1 onion
-200 ml of cooking cream
-150g of cooked ham
-150 g of peas
– extra virgin olive oil to taste
-100 g of grated Parmesan
salt and pepper to taste
How to prepare
-First of all, boil the water for the tortellini in a large pot. Finely peel the onion, brown it in a pan with a drizzle of extra virgin olive oil, until it begins to brown.
-Add the peas to the pan with the onion and cook until soften. If needed, add a bit of hot water in the pan in order to fasten the cooking.
-Cut the slice of ham cut into cubes and sauté in the peas pan, season with salt and then turn off the heat.
-Salt the boiling water and cook the tortellini; they will be ready as soon as they come to the surface: this fresh pasta will be particularly quick, keep an eye on them.
-Keep half a glass of cooking water from the tortellini aside.
-Drain the tortellini “al dente” and pour them into the pan with the sauce, toss them, adding, if necessary, a bit of the water you have kept aside.
-Finally, add the cooking cream and stir further for a couple of minutes.
-Turn off the heat and stir in a generous amount of grated Parmesan cheese.
-Serve the tortellini with this delicious condiment adding a pinch of freshly grated pepper to taste.
Wine to pair with this dish: Trebbiano d’Abruzzo
Pumpkin mezzelune with butter, sage and Parmesan – serves 4
Ingredients:
-650g of mezzelune
-50g butter
-10 sage leaves
-50g Parmesan
pinch of salt
pinch of ground pepper (optional)
How to prepare
-Cook the pumpkin mezzelune in a large saucepan with boiling salted water. The pasta is ready as soon as it comes to the surface.
-Meanwhile, melt the butter over low heat in a pan. Add the sage leaves and leave to infuse for a few minutes to flavour the butter well, being careful not to burn it.
-Once the ravioli are ready, take them out of the water with a slotted spoon and put them in a colander (they are too delicate to be drained directly like spaghetti).
-Empty the pot and put the ravioli back inside. Add the butter to the sage, removing the leaves, the grated Parmesan and a little ground pepper. Gently mix to cover the ravioli with the sauce and serve immediately in hot dishes with bit more Parmesan cheese on top.
Wine to pair with this dish: Rebelle DOC Organic
Gnocchi with gorgonzola sauce – serves 4
Ingredients:
-800 g of fresh potato gnocchi
-250 g of gorgonzola, dolce or piccante, according to your taste
-70 ml of whole milk
-50 ml of fresh cream
-60 g of Parmesan
1 knob of butter
pepper
salt
nutmeg (optional)
How to prepare
-While you bring the water for the gnocchi to a boil, prepare the dressing.
-In a saucepan over low heat, melt the milk, cream, butter and coarsely chopped gorgonzola. Season with salt, freshly whipped pepper and, if you like, nutmeg.
-Cook the radicchio gnocchi in salted water and drain them with a slotted spoon as soon as they rise to the surface. Dress them with the hot gorgonzola sauce and add the grated Parmesan cheese. Gently mix them over to coat them completely.
-Transfer the radicchio gnocchi with gorgonzola to serving plates and serve.
Wine to pair with this dish: Zamo’ Bianco IGT
