ROASTED TOMATO & MOZZARELLA TORTELLONI with cherry tomatoes, quail eggs and chives
10-15
min
cooking time
2-3
servings
Easy
difficulty

ROASTED TOMATO & MOZZARELLA TORTELLONI with cherry tomatoes, quail eggs and chives

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Ingredients

  • One 10-ounce Giovanni Rana Roasted Tomato & Mozzarella Tortelloni
  • 10-12 quail eggs
  • 12-15 Roma tomatoes halved
  • Little bunch of chives finely chopped
  • Extra virgin olive oil
  • Salt and pepper to taste
10-15
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Put the quail eggs in a small pot, cover with cold water and bring to the boil. Reduce the heat and boil gently for 3 minutes. Turn off the heat, leave the eggs in the water for three more minutes then rinse in cold water. Let cool the eggs completely then peel them and cut in half. Transfer eggs, tomatoes and chives in a large bowl.

In the meantime, cook the Tortelloni according to package instructions, drain and transfer to the bowl. Season with salt, pepper, and drizzle generously with oil. Mix gently, divide among plates and serve.


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