Tortelloni cheeses with tris of coloured vegetables

  • 1 package of tortelloni filled with cheeses
  • 1 carrot
  • 1 potato
  • 1 handful of peas
  • 1 pinch of saffron
  • fresh cream
  • salt
  • grated Parmigiano reggiano cheese
  • butter
Cook the Tortelloni in abundant and salty water. In the meantime peel the potatoes and the carrots. Cut them in small cubes. Liquefy the butter in a pan and put the potatoes and carrots inside it. Unite a pinch of saffron. Add two spoonfuls of cooking water and salt it. After some minutes, unite the peas and continue with the cooking. When the vegetables are soft, put them aside and warm the cream. Season the tortelloni with fresh cream, parmigiano reggiano and vegetables.
Cooking time:
15 minutes

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