RICOTTA & SPINACH TORTELLINI WITH FRIED EGGPLANT AND RICOTTA
Tender ricotta & spinach tortellini topped with crispy fried eggplant and ricotta salata—easy and delicious for entertaining!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rana.com.au.
Cooking tools:
- Skillet
- Stove
- Pot
- Colander
- Paper towel
- Cutting board
- Chef's knife
- Slotted spoon
- Tongs
- Plate
- Serving platter
Ingredients
- 1 pack Rana Ricotta & Spinach Tortellini
- 2 eggplant (preferably long and thin) sliced
- peanut oil for frying
- 5 tbsp ricotta salata cheese shredded or crumbled
- 9 tbsp extravirgin olive oil
- basil leaves to garnish
- salt
- pepper
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