ITALIANSAUSAGE_TORTELLONI_VEGETABLERAGOUT_mobile.jpg

ITALIAN SAUSAGE TORTELLONI WITH VEGETABLE RAGÙ

  • 10 min
  • Easy

ITALIAN SAUSAGE TORTELLONI WITH VEGETABLE RAGÙ

  • 10 min
  • Easy
ITALIAN SAUSAGE TORTELLONI WITH VEGETABLE RAGÙ
ITALIANSAUSAGE_TORTELLONI_VEGETABLERAGOUT_desktop_v2.jpg

INGREDIENTS

  • 1 package Giovanni Rana Italian Sausage Tortelloni
  • 2 Tbsp butter
  • 1 clove garlic, crushed
  • 2 cups mixed vegetables, diced (carrot, pumpkin, celery, onion, red bell pepper)
  • 12 fresh sage leaves
  • 1 cup milk
  • Salt and pepper to taste
  • Grated Parmigiano Reggiano cheese (optional)

START COOKING

In a large skillet, melt the butter with garlic over medium heat. After 1 minute, add the diced vegetables and sage, and sauté over high heat for 2 minutes. Add milk, season with salt and pepper to taste and cook until vegetables are still slightly crisp and the ragù is creamy, 5-7 minutes.

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 and heat 1 minute over medium heat, adding pasta water a little at a time to loosen the ragù if necessary.

Divide the tortelloni among plates and serve. Sprinkle with grated Parmigiano Reggiano cheese if desired.

INGREDIENTS

portions
- +
  • 1 package Giovanni Rana Italian Sausage Tortelloni
  • 2 Tbsp butter
  • 1 clove garlic, crushed
  • 2 cups mixed vegetables, diced (carrot, pumpkin, celery, onion, red bell pepper)
  • 12 fresh sage leaves
  • 1 cup milk
  • - Salt and pepper to taste
  • - Grated Parmigiano Reggiano cheese (optional)

START COOKING

In a large skillet, melt the butter with garlic over medium heat. After 1 minute, add the diced vegetables and sage, and sauté over high heat for 2 minutes. Add milk, season with salt and pepper to taste and cook until vegetables are still slightly crisp and the ragù is creamy, 5-7 minutes.

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 and heat 1 minute over medium heat, adding pasta water a little at a time to loosen the ragù if necessary.

Divide the tortelloni among plates and serve. Sprinkle with grated Parmigiano Reggiano cheese if desired.