PROSCIUTTO & CHEESE TORTELLONI WITH CELERY, CREME FRAICHE AND BREADCRUMBS
15
min
cooking time
2
servings
easy
difficulty

PROSCIUTTO & CHEESE TORTELLONI WITH CELERY, CREME FRAICHE AND BREADCRUMBS

PROSCIUTTO & CHEESE TORTELLONI WITH CELERY, CREME FRAICHE AND BREADCRUMBS

Ingredients

  • One 10-oz package Giovanni Rana Prosciutto & Cheese Tortelloni
  • 1 celery heart sliced with its leaves chopped
  • ¼ cup breadcrumbs
  • a few sprigs of thyme
  • 3 tbsp grated Parmigiano Reggiano cheese
  • ½ cup crème fraiche
  • 2 tbsp butter or extra virgin olive oil
  • Salt and pepper to taste
15
min
cooking time
2
servings
easy
difficulty

Preparation

Heat the butter in a large skillet and sauté the breadcrumbs for a few minutes, until lightly golden and fragrant. Pour the breadcrumbs in a bowl and set aside; when cold add thyme leaves, grated Parmigiano, salt and pepper and mix well.

Cook Tortelloni according to package instructions and drain, reserving ¼ cup of the pasta cooking water. In the meantime, heat crème fraiche in a large skillet over medium heat. Add pasta to the skillet, season with salt and pepper to taste and toss to combine adding a little of the pasta cooking water to loosen the sauce if needed.

Divide Tortelloni among 2 plates, sprinkle with celery and breadcrumbs mix and serve.

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