Cooking advice for
PAGANI Tortellini / Ravioli
Boil salted water (2,5 litres of water with 25 gr.
Of salt for 250 g. of products). Once water boils add Tortellini /
Ravioli and let boiling continue for about 16 mins.
Strain slowly and add seasoning.
SOME RECIPES
Tortellini "Napoletana"
5 portions g. 250 Tortellini Tricolore PAGANI w/ meat stuffing g.
300 fresh or canned sliced tomatoes g. 100 parsley 1 clove of garlic
4 tablespoons of olive oil
Mince garlic and parsley. Warm oil in a pan, add minced garlic and
parsley and, before garlic browns, add tomatoes.
Cook for 10 mins on a low flame and mix the seasoning with well
strained Tortellini.
Parmigiano Reggiano cheese is best not used.
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Cream Tortellini
5 portions g. 250 PAGANI Tortellini (Ravioletti - Tricolore -
Ravioli Mezzaluna) w/ meat stuffing g. 50 butter 1/2 cup of cognac
g. 250 fresh cream g. 50 Parmigiano Reggiano cheese salt
While Tortellini are cooking, let the butter melt in a pan. Add
cognac and let it evaporate slightly on a high flame. Add cream to
Parmiggiano Reggiano. Keep the flame low and blend until the cream
has thickened.
Strain the Tortellini very well, put them in a bowl and mix them
with the cream and grated cheese.
Serve immediately, still warm.
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Tortellini “under the tree”
5 portions g. 250 PAGANI Tortellini (or Ravioletti, Tricolore or
Ravioli Mezzaluna) w/ meat stuffing g. 25 unhusked chestnuts g. 25
peeled almonds g. 25 pine-kernel g. 100 olive oil g. 50 Parmigiano
Reggiano cheese
Place chestnuts, almonds, pine-kernels and olive oil in grinder and
grind everything well. If the sauce obtained is too thick, add more
olive oil.
Cook the tortellini, place in bowl with the sauce and grated
Parmigiano Reggiano cheese.
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Tortellini butter and cheese
5 portions g. 250 PAGANI Tortellini w/ meat or cheese stuffing. g.
100 butter g. 50 Parmigiano Reggiano cheese
Cook the Tortellini and place in a bowl with butter and cheese
chopped into small bits on the bottom.
Blend adding grinded Parmigiano Reggiano cheese.
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Fake-sea Tortellini
5 portions g. 250 PAGANI cheese Tortellini. g. 100 fresh or frozen
shrimps g. 50 fresh or canned mussels g. 50 fresh or canned clams 1
tablespoon of minced parsley ½ lemon juice three tablespoons of
olive oil salt
Cook the Tortellini, strain and let them cool down.
Place in a bowl, adding the shrimps, the mussels and the clams.
Put the olive oil, the lemon juice, salt, parsley and (optional)
black pepper in a small bowl; beat quickly with a fork and dress the
Tortellini with the seasoning obtained.
Blend everything, leave it to stand for 10 minutes, then serve.
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Italian Tortellini
5 portions g. 250 PAGANI cheese Tortellini. 4 ripe tomatoes 1 clove
of garlic 5 tablespoons of olive oil 1 bunch of basil salt pepper
Prepare the seasoning one hour before cooking the Tortellini.
In a bowl, place the juice of 3 tomatoes, 2 peeled and chopped up
tomatoes, add thickly minced basil, garlic clove (sliced into 2
halves), a bit of pepper, some salt and 3 tablespoons of olive oil.
Once the Tortellini are cooked, strain them and place them in the
bowl, pick out the garlic, blend and serve immediately.
Grated Parmigiano Reggiano cheese on each plate is optional.
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