Ingredients
- 1 pack (250g) Giovanni Rana Tortellini Ricotta & Spinach
- 1 + ¼ cup Fiamma Diced Tomatoes
- 4 tbsp whipping cream
- 10 basil leaves
- 4 tbsp extra virgin olive oil
- Grated Parmigiano Reggiano cheese (for serving)
- Salt and pepper to taste
Method
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the Giovanni Rana Tortellini Ricotta & Spinach and cook according to package instructions (around 3–4 minutes, or until the tortellini float to the surface). Drain and set aside.
- Prepare the Sauce: Heat extra virgin olive oil in a pan over medium heat. Add the Fiamma Diced Tomatoes and cook for about 5-7 minutes, allowing the tomatoes to soften and break down. Stir in the 4 tbsp milk to create a creamy texture. Season with salt and pepper to taste. Simmer for another 2-3 minutes until the sauce is heated through.
- Combine Tortellini and Sauce: Add the cooked tortellini into the sauce and stir gently to coat them in the tomato sauce. Tear the basil leaves and sprinkle them over the top. Stir to incorporate.
- Serve: Plate the tortellini and sauce, then sprinkle generously with grated Parmigiano Reggiano cheese. Garnish with additional basil leaves.
