Artichoke Tortelloni with red beet ragù and pecorino cheese

Ingredients:

1 package Giovanni Rana Artichoke Tortelloni
5 basil leaves
1 cooked red beet - peeled and finely diced


1-1/2 cups grated pecorino cheese, not too aged
1-1/2 Tbsp. unsalted butter

Preparation:

Melt butter in a skillet. Add the beets and chopped basil.
Cook the Artichoke Tortelloni in salt water as directed. Drain.  Add the beet and basil sauce. Sprinkle with grated pecorino. Serve.

serves: 2