Barilla Tortellini Ham and Cheese
Tortellini Ham and Cheese by Barilla is number 1 in Italy. These are a classic filled pasta that is cheesy and rich with the intense flavor of cured Prosciutto ham. Cooks for 11 minutes only.
Inspired by tradition of the local cuisine in Bologna. A pasta shape and recipe that captures the authentic Italian lifestyle, collected and selected for a unique journey of taste. Traditionally, Tortellini often are cooked in a simple chicken broth to make the classic dish Tortellini in Brodo. Another classic recipe is to prepare them with white cream and green peas.
Rumor has it that one innkeeper fell in love with Venus, the goddess of beauty herself and molded this pasta in the shape of her sensual bellybutton.
How to Cook Ham & Cheese Tortellini Pasta:
Add the Tortellini to boiling salted water (1 liter of water and 7 g of salt for every 100 g of pasta).
Cook for 11 minutes.
Drain well and toss in the sauce.
Ingredients: Durum Wheat Semolina, Egg, Stewed Pork Meat, Breadcrumbs, Sunflower Seed Oil, Potato Flakes, Flavouring (Milk, Gluten), Proscuitto Ham, Grana Padano PDO Cheese, Salt, Antioxidant: Extract of Rosemary.
*Allergen information: contains wheat, cereals with gluten, eggs, milk.
Storage: Store in a cool dry place in original packaging. Freeze cooked pasta in shallow airtight containers or resealable plastic bags.
Shelf life: cooked and properly stored, 3-5 days in the refrigerator.
Barilla Ham & Cheese Tortellini With Veal Ragu And Basilico Sauce
*recipe adapted from barilla.com
340g Ham & Cheese Tortellini
1 jar Basilico sauce
½ onion, finely chopped
½ carrot, finely chopped
½ celery stick, finely chopped
1 garlic clove, crushed
1 glass of red wine
300g veal mince
20g Italian Pancetta, thinly sliced
20g dried Porcini mushrooms
50g Parmigiano Reggiano, grated
Extra Virgin Olive oil
Rock salt, for pasta water
Sea salt and pepper, to taste
In a large pot, bring plenty of water to the boil, add rock salt. We recommend 7 grams per litre of water.
Place dried Porcini mushrooms in a small bowl, cover with boiling water and leave for 5 minutes. Tip water, then replace water and leave for a further 5 minutes.
In a large fry pan, gently cook guanciale with a drizzle of Extra Virgin Olive oil until golden. Add garlic, button and Porcini mushrooms to guanciale and continue cooking until the water has evaporated. Add the red wine and allow to evaporate, then add the Barilla Basilico sauce to the fry pan, bring to a simmer and cook for one minute.
Drop the Tortellini into the boiling water, and cook according to the instructions on the pack. Drain the pasta two minutes before the suggested cooking time, saving half a cup of cooking water. Add Tortellini and cooking water to sauce and allow the pasta to finish cooking.
Remove from the heat, then add the cheese and parsley, and stir through. Serve with a drizzle of olive oil.