Recipes and serving suggestions
Tortellini Parmesan & Basil, with cream, mozzarella and cherry tomatoes.
Per person:
- 200g of Roberto Tortellini Parmesan & Basil
- 30 g diced mozzarella
- 4 cherry tomatoes, cut into quarters
- 1 dl cream, 35% fat content
- 1 dl water
- Salt, pepper, freshly chopped basil for decoration
Pour the pasta, cream and water into a non-stick pan over high heat. Cook for 4-5 minutes stirring now and then.
Once the liquid has been almost fully absorbed and the sauce has a good creamy consistency, season to taste. It's ready to serve!
Serve using the cherry tomatoes and mozzarella as decoration. Take good care to always serve pasta in a really hot soup dish!
Ravioli with Green Asparagus
Per person:
- 200g of Roberto Ravioli with Green Asparagus
- 20g dwarf asparagus or 5 green asparagus
- 10g butter
- 2 dl water
- Salt, pepper
Cut off the first 5 cm from the tips of the asparagus, then cut them in two lengthwise. Cook them for 4 minutes in plenty of salted boiling water. Take them out of the water, and put them aside on a plate without cooling them off.
Place the pasta, 10g butter and 2dl water in a non-stick pan over high heat. Cook for 4-5 minutes stirring now and then.
Once the liquid has been almost fully absorbed, season to taste and serve in a really hot soup dish. Arrange the asparagus tips over the dish. It's ready to serve!
Tip: Sprinkle with some Parmesan cheese and pour over a little browned butter.
Tortellini with Parmesan & Basil and tomatoes
Per person:
- 200g of Roberto Tortellini Parmesan & Basil
- 100g Roberto tomato sauce
- 10g butter
- 2 dl water
- 1 table spoon fresh cream
- Salt, pepper, fresh, chopped basil as decoration
Place the pasta, 10g butter and 2dl water in a non-stick pan over high heat. Cook for 4-5 minutes stirring now and then.
Separately, heat up the tomato sauce.
Once the liquid has been almost fully absorbed, season to taste and serve the pasta in a really hot dish, pour over the tomato sauce and add the tablespoon of fresh cream on top.
Decorate the dish with the freshly chopped basil. It's ready to serve!
Tortellini and Cep mushrooms with cream
Per person:
- 200g of Roberto Tortellini and cep mushrooms
- 20 g thinly sliced fresh cep mushrooms
- 1 dl cream, 35% fat content
- 1 dl water
- Salt, pepper, chopped parsley for decoration
Place the pasta and all the ingredients except the parsley in a non-stick pan over high heat.
Cook for 4-5 minutes stirring now and then.
Once the liquid has been almost fully absorbed and the sauce has a good creamy consistency, season to taste. It's ready to serve!
Present using the chopped parsley as decoration
Take good care to always serve pasta in a really hot soup dish!
Pappardelle with Cream, Chanterelles,
Peas and Saffron Pistils
Per person:
- 125g of Roberto White Lasagna Pasta
- 20g fresh chanterelles
- 5g parboiled peas
- 1/4 sachet saffron pistils
- 1 dl cream 35% fat content
- 1 dl water
Cut the sheets of lasagna pasta into strips 16cm x 2cm. Cook for 5 minutes in plenty of salted, boiling water, strain and cool them in cold water to interrupt the cooking process.
Set them aside.
Place the chanterelles, peas, saffron pistils with the cream and water in a non-stick pan over high heat. Cook for 4-5 minutes stirring now and then.
Once the liquid has been almost fully absorbed and the sauce has a good creamy consistency, season to taste, then add the pappardelles to the sauce and heat the pasta for another 30 seconds. It's ready to serve!
Take good care to always serve pasta in a really hot soup dish!
Three-coloured Tagliatelles with Three Peppers
Per person:
- 125g of Roberto Three-coloured Tagliatelles
- 10g red peppers, 10g green peppers, 10g yellow peppers
- 10g butter
- 1 dessert spoon virgin olive oil
- Salt, pepper
Dice the peppers, or cut them in strings, as shown in the photo. Pan-fry them in the olive oil for 5 minutes and set them aside.
Cook the tagliatelles in plenty of salted water for 6 minutes. When ready, strain them and place them in a really hot dish.
Add the butter and peppers. It's ready to serve!
Tortellini with Salmon and Leek
Per person:
- 200g of Roberto Tortellini with Salmon
- 10g leek stems, finely cut en julienne
- 1 dl cream, 35% fat content
- 1 dl water
- Salt, pepper
Place the pasta with the cream, water and the leeks finely cut en julienne in a non-stick pan over high heat. Cook for 4-5 minutes stirring now and then.
Once the liquid has been almost fully absorbed, season to taste and serve in a really hot soup dish!
Tip: You can decorate the dish with a few salmon eggs, or better still a teaspoon of caviar.