Tortelloni Di Ricotta Con Marsala Crema Recipe

Inspired by Nonna | Tabu

Time30m

Serves4

with broccolini

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Ingredients

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Ingredients

1 1/8 lb (500 g) Tortelloni

8.82 oz (250 g) Ricotta cheese

0.42 cup (100 ml) Marsala wine

7/8 cup (200 ml) Heavy cream

7.05 oz (200 g) Broccolini

1 3/4 oz (50 g) Parmesan cheese

2 tbs olive oil

2 cloves Garlic

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Nutmeg

Method

Directions

Cook the Broccolini

Bring a pot of salted water to a boil. Add the broccolini and cook for about 3-4 minutes until tender. Drain and set aside.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the Marsala wine and let it reduce by half, about 2-3 minutes. Stir in the heavy cream and allow it to simmer for another 3-4 minutes.

Combine the Ingredients

Add the cooked broccolini to the sauce and stir to coat. Add the ricotta cheese, Parmesan cheese, salt, black pepper, and nutmeg. Mix well until combined.

Cook the Tortelloni

In a separate pot, cook the tortelloni according to package instructions. Drain and transfer to the skillet with the sauce.

Serve

Toss the tortelloni gently in the sauce until well coated. Serve immediately, garnished with extra Parmesan if desired.