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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
  1. 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.
  2. 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.
  3. Plate the tortelli and generously spoon about 2 tablespoons of the warm sauce over each serving.
  4. For an extra-rich, cheesy flavour, finish with a light sprinkle of freshly grated Parmigiano Reggiano.
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