PROSCIUTTO & CHEESE TORTELLONI WITH BRUSSELS SPROUTS, ALMONDS AND RAISINS
10-15
min
cooking time
2-3
servings
Easy
difficulty

PROSCIUTTO & CHEESE TORTELLONI WITH BRUSSELS SPROUTS, ALMONDS AND RAISINS

SHARE
  • PRINT

Ingredients

  • One 10-ounce package Giovanni Rana Prosciutto & Cheese Tortelloni
  • 1 tbsp raisins
  • 2 tbsp flaked almonds
  • 1 tbsp pink pepper
  • 1 cup Brussels sprouts leaves
  • 40 g butter
  • Salt and pepper to taste
10-15
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Put raisins in a cup, cover with cold water and let it rest for 5 minutes, drain and dry. Toast almonds in a non-sticking frying pan until lightly golden for 2-3 minutes. Blanch Brussels sprouts leaves in hot salty water for 1 minute, drain with a slotted spoon keeping the water and transfer to a large frying pan with the butter.

Cook the Tortelloni in the water you used to blanch Brussel sprouts according to package instructions. In the meantime, melt the butter with Brussels sprouts leaves; add raisin and almonds, season with salt and pepper to taste and gently toss to combine. Drain Tortelloni reserving ½ cup of the pasta cooking water. Add the pasta to the pan and stir gently, adding pasta water a little at a time if you need to loosen the sauce. Sprinkle with pink pepper and serve.