ITALIANSAUSAGE_TORTELLONI_CARAMELIZEDSHALLOTS_THYME_mobile.jpg

CHEESE LOVERS TORTELLONI WITH CARAMELIZED SHALLOTS AND THYME

  • 15 min
  • Easy

CHEESE LOVERS TORTELLONI WITH CARAMELIZED SHALLOTS AND THYME

  • 15 min
  • Easy
CHEESE LOVERS TORTELLONI WITH CARAMELIZED SHALLOTS AND THYME
ITALIANSAUSAGE_TORTELLONI_CARAMELIZEDSHALLOTS_THYME_desktop.jpg

INGREDIENTS

  • 1 package Giovanni Rana Cheese Lovers Tortelloni
  • 4 medium shallots peeled and cut into wedges
  • 2 Tbsp sugar
  • 3.5 Tbsp butter
  • 0.666666 cup red wine
  • 6 sprigs of thyme
  • Salt and pepper to taste

START COOKING

In a saucepan combine 1 tablespoon of sugar, half the butter, four sprigs of thyme, wine, and salt and pepper to taste. Cook over medium-high heat until reduced by half.

In the meantime, melt the remaining butter in a non-sticking frying pan, add the shallots and cook gently for about 3 minutes. Sprinkle with the remaining sugar and cook 3 more minutes stirring occasionally. Add the reduced wine sauce and cook a few more minutes until thick and syrupy.

In the meantime, cook the tortelloni according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the tortelloni to the pan with the shallots and wine, and stir gently, adding pasta water a little at a time if you need to loosen the sauce.

Garnish with thyme leaves and pepper then serve.

INGREDIENTS

portions
- +
  • 1 package Giovanni Rana Cheese Lovers Tortelloni
  • 4 medium shallots peeled and cut into wedges
  • 2 Tbsp sugar
  • 3.5 Tbsp butter
  • 0.666666 cup red wine
  • 6 sprigs of thyme
  • - Salt and pepper to taste

START COOKING

In a saucepan combine 1 tablespoon of sugar, half the butter, four sprigs of thyme, wine, and salt and pepper to taste. Cook over medium-high heat until reduced by half.

In the meantime, melt the remaining butter in a non-sticking frying pan, add the shallots and cook gently for about 3 minutes. Sprinkle with the remaining sugar and cook 3 more minutes stirring occasionally. Add the reduced wine sauce and cook a few more minutes until thick and syrupy.

In the meantime, cook the tortelloni according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the tortelloni to the pan with the shallots and wine, and stir gently, adding pasta water a little at a time if you need to loosen the sauce.

Garnish with thyme leaves and pepper then serve.