Giovanni Rana Fresh Ricotta & Tender Spinach Tortellini Primavera
|Broad beans||3 Ounce, skins removed (85 Gram)|
|Green beans||3 Ounce, halved (85 Gram)|
|Olive oil||3 Ounce (85 Gram , For Frying)|
|Shallot||1 , finely chopped|
|Double cream||3 1⁄2 Fluid Ounce (100 Milliliter)|
1. Bring a large pan of salted water to the boil, add the broad beans, green beans and peas, then simmer for 4 mins. Lift from the pan with a slotted spoon and set aside. Don't discard the water.
2. In a frying pan, heat 1 tbsp olive oil, add the chopped shallot and gently fry for 5 mins until softened. Add the cream, season, then simmer on a low heat.
3. Meanwhile, bring the pan of water back to the boil, add the tortelloni, cook for 1 min, then drain.
4. Add the vegetables and drained pasta to the creamy shallot mix. Toss to coat, then serve with the grated Parmesan.