5 Cheese Tortellini with Walnuts, Cheese and Sage
- 10-15
- min
cooking time
- 4
- servings
- EASY
- difficulty
5 Cheese Tortellini with Walnuts, Cheese and Sage
5 Cheese Tortellini with Walnuts, Cheese and Sage
Ingredients
- Half of a 20-ounce package Giovanni Rana 5 Cheese Tortellini
- Vegetable oil for frying
- 12 whole medium sage leaves, plus 1 tablespoon thinly sliced fresh sage
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves thinly sliced garlic
- ½ cup chicken stock, plus more if needed
- ½ cup shaved pecorino romano cheese, plus more for garnish
- Kosher salt and freshly ground black pepper to taste
- ½ cup chopped toasted walnuts
Preparation
Cook the ravioli according to package instructions and drain, reserving ½ cup of the pasta cooking water. Heat ½ inch vegetable oil in a small skillet over medium-high heat.
Add the whooe sage leaves a few pieces at a time and cook until crispy, 10 seconds. Drain on paper towels and discard the vegetabe oil. Heat the butter and olive oil over medium-high heat, then cook the garlic until fragrant and golden, 1-2 minutes.
Add the pasta, stock, cheese, sage, salt, and pepper and toss to coat, adding a bit of the resrved pasta cooking water if necessary. Season with salt and pepper to taste. Top with the reserved crispy sage, walnuts, and more cheese, if desired.
- 20+
- easy
- 10-15
- Easy
