In 1962, pasta maker Giovanni Rana fell in love with the art of making dough, and so began the La Famiglia Rana family-run company. Giovanni used to hand-make and personally deliver fresh tortelloni to friends and neighbours in Verona – and the brand now produces tasty, fresh-filled pasta with a twist.
The almond-sprinkled recipe below serves two and takes a mere 15 minutes to rustle up. Enjoy!
PROSCUITTO COTTO & MOZZARELLA TORTELLONI WITH BEETROOT PESTO AND ALMONDS
INGREDIENTS
1 pack of Rana Prosciutto Cotto & Mozzarella Tortelloni (to source your local Rana store, go to the locator here: rana.co.uk/store-locator)
2 tbsp slivered almonds, toasted for garnish
FOR THE PESTO:
1 small beetroot, roasted, peeled and cubed
2 tbsp pumpkin seeds
1 tbsp cashews or walnuts
1 garlic clove, peeled
2 tbsp grated pecorino cheese or parmesan
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice to taste
salt and pepper to taste
METHOD
Combine all pesto ingredients in a food processor and blend until smooth.
Add salt and pepper to taste and transfer pesto to a bowl.
Toast almonds in a non-sticking frying pan for 2-3 minutes until lightly golden, then reserve.
In the meantime cook the tortelloni according to package instructions and drain, reserving a ladleful of the pasta cooking water. Add pasta to the pan and stir gently, adding some of the pasta water if you need to loosen the sauce.
Divide among plates, sprinkle with toasted almonds and serve.
