Tortelloni With Rosemary And Pine Nuts

Tortelloni With Rosemary And Pine Nuts
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Total Time
10 min
Total Time
10 min
  1. 250 g tortelloni with spinach and ricotta
  2. 2 tsp salt
  3. 1 tbsp pine nuts
  4. 1 tbsp salted butter
  5. 1 spring fresh rosemary
  1. Bring 1 litre of water to a boil. Stir in 2 tsp salt. Add tortelloni and cook for ~5 minutes. Drain.
  2. Meanwhile, dry-fry the pine nuts until golden brown. Remove to a bowl or plate.
  3. Melt the butter, add rosemary leaves and fry for a minute.
  4. Add the pine nuts. Fry for 1 more minute.
  5. Add the tortelloni, and mix well. Remove from the heat.
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