Prosciutto & Cheese Tortelloni with heirloom tomatoes and ricotta salata
- 10-15
- min
cooking time
- 2/3
- servings
- Easy
- difficulty
Prosciutto & Cheese Tortelloni with heirloom tomatoes and ricotta salata
Prosciutto & Cheese Tortelloni with heirloom tomatoes and ricotta salata
Ingredients
- One 10-ounce package Giovanni Rana Prosciutto & Cheese Tortelloni
- 5-6 heirloom tomatoes
- 3 tablespoons olive oil, divided
- ½ cup crumbled ricotta salata cheese
- 1 clove garlic, finely chopped
- 6 fresh basil leaves, cut into thin strips
- Salt and pepper to taste
Preparation
Chop the heirloom tomatoes and finely grate a small clove of garlic. Put them in a bowl, season with salt and pepper, add basil leaves and a generous pour of olive oil. Toss to coat and set aside.
In the meantime, cook the Tortelloni according to package instructions and drain. Transfer the pasta to the bowl with tomato mixture and toss to coat. Garnish with additional basil leaves, olive oil, and shaved ricotta salata.
