Tortelli with ricotta cheese and herbs
Main dish
Veggy
Easy
30min
4 servings
ingredients
- 500 g ricotta cheese and herb filled pasta (Tortelli)
- 1 carton Cirio Pasta sauce Parma
- 100 g grated Parmigiano Reggiano
Preparation
- Bring a large pot of salted water to a gentle boil, then cook the tortelli until perfectly al dente. Drain carefully to avoid breaking them.
- While the tortelli are cooking, gently heat the Cirio Parmigiano Tomato Sauce in a pan over low to medium heat for 2–3 minutes, stirring occasionally.
- Plate the tortelli and generously spoon about 2 tablespoons of the warm sauce over each serving.
- For an extra-rich, cheesy flavour, finish with a light sprinkle of freshly grated Parmigiano Reggiano.
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Easy 
30min 