PUFF PASTRY TORTELLONI PIE
25-30
min
cooking time
4
servings
MEDIUM
difficulty

PUFF PASTRY TORTELLONI PIE

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Ingredients

  • One 10-oz package Giovanni Rana Prosciutto & Cheese Tortelloni
  • One 7 oz container Giovanni Rana Meat Lovers Sauce
  • 4 tbsp grated Parmigiano Reggiano cheese
  • 2 ready rolled puff pastry (round)
  • Egg wash (1 yolk whisked with 2-3 tbsp milk)
25-30
min
cooking time
4
servings
MEDIUM
difficulty

Preparation

Preheat the oven to 400° F.

Pour the Giovanni Rana Meat Lovers Sauce in a big bowl and stir. Cook Tortelloni according to package instructions and drain. Add the Tortelloni and the grated Parmigiano Reggiano to the bowl, mix to combine and set aside.

Line a 9-inch pie mold with one sheet of puff pastry. Arrange Tortelloni into the mold and cover the pie with the second sheet. Press the edges together and remove excess pastry.

Use exceeding pastry to decorate the pie. Brush the pie with egg wash, make a hole in the center of the pastry to let humidity evaporate and bake the pie in the middle shelf of the oven for 20-25 minutes or until the crust is golden brown.

Let the pie rest for 10 minutes. Unmold the pie, slice it into 4 wedges, divide among plates and serve.