Morelli went multiple times on stage at la Dolce Vita to do cooking demos of several pasta sauces to complement Giovanni Rana Fresh Pasta. The Crudaiola sauce was easy and the Tortelloni cooked in 1 minute so he showed that you can have a delicious main course, made with fresh ingredients, ready in less than 10 minutes.
Ingredients
Serve 4 as a light snack or 2 as a main course
1 Pack of Giovanni Rana Ricotta & Spinach Tortelloni
2 large ripe vine tomatoes, skinless and chopped
1 chopped celery stalk
1 teaspoon of capers
5 asparagus spears
Handful of chopped parmesan
5 basil leaves
1 tablespoon of extra virgin olive oil
1 garlic cloves
Salt and Pepper to taste
Instructions
In a large bowl mix together all of the ingredients except for the asparagus and tortelloni. Peel and cut the asparagus into inch long pieces then cook in boiling salted water for 1 minute.
Add the tortelloni and cook for a further minute then drain and toss with the sauce in the bowl adding more extra virgin olive oil as desired.
Irene de Gasparis
