Gorgonzola and Pear Tortelloni with Walnuts and Pangrattato
Author:
Drogo
Servings
1 - 2
Prep Time
5 minutes
Cook Time
5 minutes
These creamy, full-flavoured tortelloni are filled with tangy Gorgonzola cheese and sweet pear. We love to top them with chopped walnuts and pangrattato - breadcrumbs that have been fried with garlic and olive oil. This is a rich, indulgent dish that is perfect with a slightly aromatic white wine, such as a Northern Italian Riesling.
Ingredients
Gorgonzola and Pear Tortelloni with Walnuts and Pangrattato
-
250g Gorgonzola and Pear Tortelloni
- 3 cloves garlic crushed or grated
-
3 tablespoons olive oil, plus extra to serve
- 50g breadcrumbs
-
25g walnuts, toasted and chopped
Directions
Method
- Step 1, Heat the olive oil in a frying pan and gently cook the garlic for a minute or so.
- Step 2, Add the breadcrumbs and cook, stirring regularly, until golden brown.
- Step 3, Cook the pasta in boiling salted water for 2 minutes.
- Step 4, Plate the pasta, drizzle with olive oil, scatter with breadcrumbs and walnuts, and serve.
