Prep 15 mins
Cook 15 mins
I enjoyed this as made as directed, but I intend to experiment by using blue cheese instead of the ricotta, and/or mascarpone. versatile recipe, I also didn't have walnuts so I used almonds, but walnuts might be the better choice. Feel free to experiment! Oh, I used a 400 gr packet of tortellini, that's what I had. Use the variety that suits you, I think a butternut-filled tortellini might be lovely with this. There's no garlic used, and I didn't add any this time, but hey, I like garlic! Next time, maybe! Finish off with a good grinding of black pepper. From "Kitchen Classics : The Italian Kitchen"
- 500 g ricotta-filled tortellini or 500 g ravioli
- 60 g butter
- 100 g walnuts, finely chopped
- 100 g pine nuts
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 60 g ricotta cheese
- 60 ml cream
- salt and pepper
- Add the pasta to a large pot of rapidly boiling water and cook until al dente.
- Drain and return to the pot.
- To make the sauce:.
- Heat the butter in a heavy-based frying pan over medium heat until foaming. Add the walnuts and pine nuts and stir for 5 minutes, or until golden brown. Add the herbs and season. Remove from heat.
- Beat the ricotta with the cream. Stir in the nuts and herb mixture.
- Add the sauce to the pasta and toss to combine.
- Serve immediately.
This was fabulous !! I used almonds and basil and a handful of mushrooms that needed cooking. The basil was from my garden. It made a generous sauce and we so enjoyed the bespoke flavours made for a supermarket product. More than 5 stars !!
What a delicious recipe Karen and this kind of recipe ticks ALL my boxes for simple, rustic food with lots of Ooomph! I used 300g of tortellini stuffed with Roquefort cheese and walnuts, so the sauce was a BIG hit with this! 300g fed the two of us generously for lunch with a side salad. I used fresh thyme and parsley from the garden and creme fraiche instead of cream. This was a REAL hit with both of us and a great way to "dress up" a pre-packed pasta. Made for Veg'n'Swap for you, the VIP guest! And also for Thyme, Herb of the month in the French Forum! Merci encore, FT:-)
I usually buy 4 large containers of cheese tortellini at a time, preparing one & freezing the other 3, so I always have that ingredient around! I followed this recipe right on down & had a great-tasting side for dinner, thanks to you! As unusual as this is, I'd like to make it again for company & cut back on the size of the servings (maybe get 6 or even 8 out of it) & season it with lemon pepper! Thanks for sharing this very nice recipe! [Tagged & made in Please Review My Recipe]