STUFFED FRESH PASTA RECIPIES:

Tortellaci Giganti Panna Ricotta

Ingredients:

500     g                                 Tortellaci Giganti Panna Ricotta “Canuti”,

1          tablespoon              Vegetable Broth (Buon Brodo Vegetale – MENU),

2- 3     tablespoons              Cheese Cream (Crema ai Formaggi – MENU),

2–3      tablespoons              Walnut Cream (Salsa Noci – MENU),

½         shot of                       Milk 3,5%

                                               Parmesan Cheese (grated)

                                               Parsley (chopped)

Preparation:

1. Pour into a pan the vegetable broth and the cream cheese.  Add milk and dilute briefly over medium heat.
2. Dilute with milk, add the cream cheese and some grated parmesan and stir until the sauce is slightly thickened.
3. Cook the Tortellaci Giganti Panna Ricotta“Canuti”, in abundant boiling salted water, drain and toss with the sauce.
4. Serve hot, garnishing with grated parmesan and the chopped parsley.