Prosciutto Cotto & Mozzarella Tortelloni with Beetroot and Almond Pesto



Prosciutto Cotto & Mozzarella Tortelloni with Beetroot and Almond Pesto

Serves: 2
INGREDIENTS:
1 pack of La Famiglia Rana Prosciutto Cotto & Mozzarella Tortelloni
15g shelled and roasted almonds for garnish 
1 small roasted beetroot, peeled and diced 
15g pumpkin seeds 
15g cashews or walnuts 
1 clove of peeled garlic 
Grated Pecorino or Parmigiano Reggiano
Extra virgin olive oil
Fresh lemon juice 
Salt and pepper


METHOD: 
Place all the pesto ingredients (beetroot, pumpkin seeds, cashews, garlic, pecorino, oil, lemon juice) in a food processor and mix until the ingredients are thoroughly blended. Add salt and pepper to your liking then pour the pesto in a bowl. 

Grill the almonds in a non-stick pan for 2 to 3 minutes until they are golden brown and set aside. Meanwhile, bring a pot of salted water to a boil and cook the tortelloni for 2 minutes. 

Carefully drain the tortelloni and stir in the pesto, mixing gently. Sprinkle with the toasted almonds and serve.

La Famiglia Rana:
La Famiglia Rana is a family run-and-owned company. We’ve been producing the finest fresh filled pasta since 1962. From humble beginnings when founder Giovanni Rana hand-made and personally delivered fresh tortelloni to friends and neighbours in Verona, we’re now a globally recognised brand and we continue to uphold our same core values: using only the best ingredients and pushing boundaries to create the tastiest fresh filled pasta.

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