Tortellini or tortelloni with cream is quite a famous dish in Malta and is a must on numerous restaurant menus around the Maltese islands. We do like the classic ham, mushrooms & cream but this is another version that we love and thought we'd share it with you all. In this dish, we used whole milk instead of cream but you can use cream as well if you wish. The sweetness of the peas contrasts the sharpness of the Gorgonzola cheese whilst the paprika adds extra flavour. For 3-4 people you will need...
- 2x 250g Packets tortelloni
- 100g frozen peas, defrosted
- 75g Gorgonzola Piccante, cut in cubes
- 75g Extra mature cheddar, grated
- Freshly ground pepper
- ½ teaspoon sweet paprika
- 2 teaspoons corn flour dissolved in
- Chopped parsley, to serve
How to...
- Cook the tortelloni as per packet directions.
- In the meantime, start preparing the sauce by adding all the ingredients into a small pan and stir frequently and slowly until all the cheese has melted. Keep stirring until the sauce bubbles and starts to thicken. Turn off the heat.
- Drain the tortelloni cooked al dente and add to the cheesy sauce or viceversa. Stir slowly and serve hot with plenty of chopped parsley sprinkled on top.
Enjoy!!
R&A
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