Thursday 30 January 2020

Prosciutto Cotto & Mozzarella Tortelloni with Beetroot and Almond Pesto

Prosciutto Cotto & Mozzarella Tortelloni with Beetroot and Almond Pesto

Serves: 2
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

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.