STUFFED FRESH PASTA RECIPIES:

Tortelloni Gigante Astice & Granchio,

in Champaign Sauce

Ingredients:

520     g         Tortelloni Giganti Astice & Granchio “Canuti”,

100     g         Salmon smoked (in stripes)

100     g         Butter

100     g         Parmesan (flakes)

125     ml        Vegetable Broth

125     ml        Champagne Brut

1                     Onion (chopped)

            Salt - Pepper

Preparation:

1. Melt the butter in a non-stick pan adding the chopped onion.
2. Add the salmon and cook until is browned, sprinkling occasionally with the champagne.
3. Allow to evaporate and add the vegetable broth.
4. Cook over high heat for about 10 minutes, tasting with salt and pepper.
5. Boil Tortelloni Giganti Astice & Granchio “Canuti” in abundant boiling salted water, drain and toss with the sauce.
6. Serve hot, garnishing the dish with parmesan flakes.