Tortellini with pesto sauce

Ingredients for 2-3 people:
250g D’Angelo Tortellini Pesto
(makes approx. 430g cooked pasta),
2 bunches of fresh basil (washed),
3 cloves of garlic (peeled),
50 g pine nuts,
50-100 g pecorino or parmesan cheese,
100 ml extra virgin olive oil,
salt, black pepper
(freshly ground)

Preparation:
Cook the pasta according to the instructions in plenty of salted water until “al dente”. Blend the remaining ingredients in a blender, gradually adding the olive oil, season with salt and pepper, leave the sauce to stand for at least an hour and then serve with the hot pasta….Buon appetito!

Ingredients for 2-3 people:
250g D’Angelo Vegetable Tortellini
(makes approx. 430g cooked pasta),
1 onion (finely diced),
2 cloves of garlic (diced),
1 small shallot (diced),
1 small leek,
50 ml dry, fruity white wine,
1 cube vegetable stock (chopped),
pepper, nutmeg, salt,
1 tbsp olive oil,
50 g butter,
200 ml cream

Preparation:
Cook the pasta according to the instructions in plenty of salted water “al dente”. Heat the butter and olive oil in a pan and fry the garlic and onions until golden. Add the leeks and shortly afterwards deglaze with white wine. Simmer for 5 minutes. Add the cream and bring to the boil briefly. Season with the finely chopped stock cube, salt, pepper and nutmeg and simmer for another 10 minutes. Add the drained pasta to the pan and fold in, leave to stand for 1-2 minutes. Arrange the pasta on a plate, sprinkle with Parmesan and serve….Buon appetito!

Ingredients:
250 g tortellini mushroom
2.5 l water
25 g salt
50 g almond flakes
100 g mushrooms
4 tbsp aceto balsamico
2 tbsp extra virgin olive oil
4 tbsp cooking water of the tortellini
1 tsp green pepper
½ tsp fine sea salt

Zubereitung:
Cook the pasta according to the instructions. Finely slice the cleaned mushrooms. Toast the almond flakes in a small frying pan with high sides, without oil, over medium heat until golden. Add the balsamic vinegar, oil and cooking water, stirring with a wooden spoon. Season to taste with salt and pepper. Pour the sauce over the warm pasta and garnish with the mushrooms and parsley leaves.

Ingredients:
250 g ravioli cheese spinach
2.5 l vegetable stock
15 g salt
1 clove garlic
20 g butter
30 g pine nuts
½ vegetable onion
50 ml dry, light white wine
4 tbsp vegetable pasta stock
300 g young spinach leaves
A little sea salt

Preparation:
Cook the pasta according to instructions with garlic, in vegetable stock.
In a pan with high sides, melt the butter and roast the pine nuts with the finely diced onion until golden.
Pour in white wine, add some of the pasta vegetable stock and bring to the boil.
Add the cooked pasta and spinach, allow the spinach to collapse and season with a little sea salt. Serve immediately.

Ingredients:
250 g tortellini cheese
2,5 l water
25 g salt
1 bunch of radicchio Trevisano
15 g butter
1 tbsp olive oil
2 tbsp sultanas
1 tbsp Crema di Balsamico
4 anchovy fillets
1 tbsp finely grated Parmigiano Reggiano
1 pc. Pecorino

Preparation:
Cook the pasta according to the instructions.
Chop the radicchio very finely and wash briefly in warm water.
In a large pan with high sides, melt butter in olive oil, add sultanas, Crema di Balsamico and just 2 finely chopped anchovy fillets. Cook until the anchovies almost dissolve. Now add the radicchio and the cooked pasta. Mix carefully, add a little of the pasta cooking stock if necessary and thicken with the Parmigiano. Add the pecorino and grate freshly over the top.

Ingredients:
250 g ravioli tomato
2,5 l water
25 g salt
8 dried tomatoes
60 ml olive oil
8 cherry tomatoes
4 sprigs fresh oregano
10 green olives
10 dark olives
50 ml pasta cooking water
30 g grated mountain cheese

Preparation:
Cook the pasta according to the instructions. Put the dried tomatoes in the pasta water for 1 minute, then take them out, dry them and cut them slightly smaller. Heat the olive oil in a small pot or pan. Add the tomatoes, oregano leaves and dried olives one by one to the oil and fry lightly. Gradually drain the fried ingredients on a paper towel. Now pour the remaining oil in the pot into a large pan with high sides. While stirring, add the cooking water to the oil and bring to the boil at the same time. Carefully combine pan contents with pasta and cheese. Serve with the lukewarm fried ingredients.Cook the pasta according to the instructions. Put the dried tomatoes in the pasta water for 1 minute, then take them out, dry them and cut them slightly smaller. Heat the olive oil in a small pot or pan. Add the tomatoes, oregano leaves and dried olives one by one to the oil and fry lightly. Gradually drain the fried ingredients on a paper towel. Now pour the remaining oil in the pot into a large pan with high sides. While stirring, add the cooking water to the oil and bring to the boil at the same time. Carefully combine pan contents with pasta and cheese. Serve with the lukewarm fried ingredients.

Ingredients:
250 g Tortellini Ricotta
2,5 l water
25 g salt
200 g ricotta
20 ml olive oil
1 chilli pepper
1 tsp honey
50 g pesto
50 ml cooking water
1 tsp ground black pepper
1 tsp sea salt
4 sprigs basil

Preparation:
Cook the pasta according to the instructions.
Mix 150 g ricotta and divide into preheated, deep plates. Season with olive oil, finely chopped pepperoni, pesto, a little salt and honey. Bring the cooking water to the boil in a large pan with high sides, stir in the remaining ricotta and season with salt and pepper. Allow the pasta to combine with the sauce and divide among the plates. Decorate with basil leaves.

Ingredients:
250 g wholemeal Cappeletti
2.5 l vegetable stock
15 g salt
1 clove of garlic
50 g whole spelt
1 carrot
5 spears fine green asparagus
100 g snow peas
4 spring leek stalks
20 g butter
½ tsp brown sugar
Salt
White pepper

Preparation:
Cook the pasta according to instructions, with garlic, in vegetable stock.
Simmer the spelt in a little pasta stock for 10 minutes.
Clean the vegetables and chop finely. Melt the butter in a large frying pan with a high edge. Cook the vegetables in the above order, one after the other, depending on the cooking time. Add the spelt with some of its cooking stock. Add the pasta with a little of the cooking stock to the pan contents and mix carefully.

Ingredients:
250 g Strozzapreti spelt
2,5 l water
25 g salt
1 l water
a little salt
½ stick leek
1 carrot
1 red mild pepper
1 piece of cucumber
2 stalks of celery
50 g celeriac
100 g Beluga lentils (black lentils)
500 ml vegetable stock
40 ml Crema di Balsamico
60 ml high-quality olive oil

Preparation:
Cook the pasta according to the instructions. Clean the vegetables and dice them about 5 mm. Bring water to the boil, salt and boil the vegetables one by one according to the cooking time and then rinse in cold water. You will need the vegetable stock from the pot for the lentils. Cook the lentils in the vegetable stock for 20 minutes. Combine the pasta, vegetable cubes and lentils. Season with Crema di Balsamico, olive oil, salt and pepper. Tip: Place some rocket on the plate first, then top with the finished pasta dish!

Ingredients:
250 g Strozzapreti spelt
2,5 l water
25 g salt
1 l water
a little salt
½ stick leek
1 carrot
1 red mild pepper
1 piece of cucumber
2 stalks of celery
50 g celeriac
100 g Beluga lentils (black lentils)
500 ml vegetable stock
40 ml Crema di Balsamico
60 ml high-quality olive oil

Preparation:
Cook the pasta according to the instructions. Clean the vegetables and dice them about 5 mm. Bring water to the boil, salt and boil the vegetables one by one according to the cooking time and then rinse in cold water. You will need the vegetable stock from the pot for the lentils. Cook the lentils in the vegetable stock for 20 minutes. Combine the pasta, vegetable cubes and lentils. Season with Crema di Balsamico, olive oil, salt and pepper. Tip: Place some rocket on the plate first, then top with the finished pasta dish!