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Tortellini Verde With Ricotta And Pistachio Nuts

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Ingredients
  Spinach tortellini with ricotta filling 1 Pound (450 Gram)
  Ricotta cheese 125 Milliliter (1/2 Cup)
  Grated parmesan cheese 60 Milliliter (1/4 Cup)
  Cream 45 Milliliter (3 Tablespoon)
  Eggs 2
  Salt To Taste
  White pepper To Taste
  Pistachio nuts 12 , shelled and roughly chopped
Directions

MAKING
1) In a pan, cook the tortellini in the boiling salted water, until tender.
2) In a blender or food processor, blend the Ricotta, Parmesan and cream into a smooth paste.
3) In a saucepan, set over a pot of simmering water, pour the mixture, stir occasionally and cook until thoroughly heated.
4) In a bowl, beat the eggs with the salt and pepper to taste.
5) Drain the cooked tortellini, pour over the egg mixture and sauce, then stir until thoroughly mixed.

SERVING
6) Garnish with the pistachio nuts and serve the Tortellini Verdi with Ricotta and Pistachio Nuts, immediately on individual serving plates with some grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blending
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
4

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