PROSCIUTTO & CHEESE TORTELLONI WITH PARMIGIANO FONDUE, SAUSAGE AND SAGE
10-15
min
cooking time
2-3
servings
Easy
difficulty

PROSCIUTTO & CHEESE TORTELLONI WITH PARMIGIANO FONDUE, SAUSAGE AND SAGE

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Ingredients

  • One 10-ounce package Giovanni Rana Prosciutto & Cheese Tortelloni
  • ½ cup sausage casings discarded and crumbled
  • 10-12 sage leaves
  • 2 tbsp extra virgin olive oil
  • ½ + ⅓ cup single cream
  • 3 tbsp milk
  • ¾ cup grated Parmigiano Reggiano cheese
  • ½ tsp grated nutmeg
  • Salt and freshly ground black pepper to taste
10-15
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Heat the oil in a large frying pan; add sausage, sage, and sauté until crispy for 3-minutes. Reserve and keep warm. In another pan mix grated Parmigiano Reggiano cheese, single cream and milk; season with salt, pepper and nutmeg and cook until cheese has melted and sauce thickens for 5-6 minutes.

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 with sausage and stir gently, adding pasta water a little at a time if you need to loosen the sauce.

Divide Parmigiano fondue among plates, top with Tortelloni and sausage, season with freshly ground black pepper and serve.