Spinach & Cheese Tortelloni with Red Peppers, Garlic and Cream
15-20
min
cooking time
6
servings
easy
difficulty

Spinach & Cheese Tortelloni with Red Peppers, Garlic and Cream

SHARE
  • PRINT

Ingredients

  • One 20-ounce package Giovanni Rana Spinach & Cheese Tortelloni
  • Two red and yellow bell peppers,
  • Two cloves of garlic
  • Extra virgin olive oil
  • One cup heavy cream
  • Freshly grated Parmigiano Reggiano
  • Basil leaves
  • Salt and pepper, to taste
15-20
min
cooking time
6
servings
easy
difficulty

Preparation

Thinly slice a red and a yellow bell peppers and finely chop two cloves of garlic. Warm a generous pour of extra virgin olive oil in a large skillet over medium-high heat and add the sliced bell peppers. Sauté until golden in spots, shaking pan to coat peppers with olive oil, and season generously with salt and pepper.

Push the peppers to the edge of skillet and add an additional glug of olive oil to the center. Add garlic and sauté, stirring, just until beginning to turn golden. Add a generous pour of heavy cream and a large sprig of basil and simmer until sauce is reduced. Season with additional salt and pepper to taste.

Cook Spinach & Cheese Tortelloni in generously salted boiling water, according to package instructions. Drain and add to skillet, along with a large handful of grated Parmigiano Reggiano. Swirl to coat. Serve immediately, garnished with additional basil leaves.


You should try also