Tomato & Mozzarella Tortelloni with Chilli Butter

Category, DifficultyBeginner
Yields1 Serving
Prep Time2 minsCook Time3 minsTotal Time5 mins

In this dish we take one of our best loved products Tortelloni with Tomato & Mozzarella and we turn up the heat with our recently developed chili butter.  This twist works quite nicely as it offers a lovely round but spicy addition to our famous hand-folded tortelloni.  Parmesan compliments the dish perfectly by adding the lovely salty finish.

INGREDIENTS

250 g Tortelloni Tomato & Mozzarella
30 g Chili Butter
30 g Parmigiano Reggiano

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Tortelloni Tomato & Mozzarella
  • 1 x 30g Chili Butter
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

 - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Tortelloni

3

Cook for 3 – 4 and a half minutes depending on preference

4

Gently heat the chilli butter in a frying pan without burning it and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the chilli butter. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the tortelloni with the chilli butter, plate and garnish with Parmesan

6

Buon Appetito!

Ingredients

 250 g Tortelloni Tomato & Mozzarella
 30 g Chili Butter
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Tortelloni

3

Cook for 3 – 4 and a half minutes depending on preference

4

Gently heat the chilli butter in a frying pan without burning it and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the chilli butter. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the tortelloni with the chilli butter, plate and garnish with Parmesan

6

Buon Appetito!

Tomato & Mozzarella Tortelloni with Chilli Butter

Leave a Reply

Save 10% on your next order

Join our mailing list to receive inspiring recipes and news about special offers, new pasta, sauces and dishes.

As a welcome gift we’ll give you 10% off your next order.

Don’t worry we won’t spam you! We only send a couple of emails each month.

By signing up you confirm to have read and agreed our privacy policy.