Cheese Tortelloni with Parmesan & Parsley
5-10
min
cooking time
4
servings
easy
difficulty

Cheese Tortelloni with Parmesan & Parsley

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Ingredients

  • One 10-ounce package Giovanni Rana Cheese Lovers Tortelloni
  • 1/2 cup chicken broth
  • 2 stalks celery, trimmed and thinly sliced
  • 1/4 cup finely grated Parmigiano Reggiano cheese
  • 1/2 cup chopped parsley, plus more for garnish
  • 2 tablespoons crème fraîche or sour cream
  • Kosher salt and freshly ground black pepper to taste
5-10
min
cooking time
4
servings
easy
difficulty

Preparation

Combine the chicken broth and celery in a large saucepan, bring to a boil and simmer until the celery is tender-crisp, 3-4 minutes; remove from the heat, add the Parmigiano Reggiano, stir, cover and set aside.

Cook the tortelloni according to the package instructions and drain, reserving 1/2 cup of the pasta cooking water. Add the pasta to the celery-parmesan mixture in the skillet along with the crème fraîche and parsley. Bring the mixture to a low boil once more, cook for 1 minute and season with salt and pepper to taste. Divide among plates and garnish with additional parsley, if desired.


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