CHICKEN MOZZARELLA TORTELLONI WITH VEGETABLE RAGOUT
+20
min
cooking time
3
servings
Easy
difficulty

CHICKEN MOZZARELLA TORTELLONI WITH VEGETABLE RAGOUT

SHARE
  • PRINT

Ingredients

  • One10-oz package Giovanni Rana Chicken Mozzarella Tortelloni
  • 2 tbsp butter
  • 1 clove garlic, crushed
  • 2 cups mixed vegetables, diced (carrot, pumpkin, celery, onion, red bell pepper)
  • 12 sage leaves
  • 1 cup milk
  • Salt and pepper to taste
  • Grated Parmigiano Reggiano cheese (optional)
+20
min
cooking time
3
servings
Easy
difficulty

Preparation

In a large skillet, melt the butter with garlic over medium heat. After 1 minute, add the diced vegetables, sage, and sauté on high flame for 2 minutes. Add milk, season with salt and pepper to taste and cook until vegetables are “al dente”, 5-7 minutes, and the ragout is creamy.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the pan and toss 1 minute over medium heat adding pasta water a little at a time to loosen the ragout if necessary.

Divide Tortelloni among plates and serve. Sprinkle with grated Parmigiano Reggiano cheese if desired.

*You can make this recipe also with Chicken Mozzarella Tortelloni or Prosciutto & Cheese Tortelloni *