We were given a free pack of Wild Mushroom Tortelloni courtesy of The Fresh Pasta Company to try out. It came in nicely designed packaging and looked very appetising, so we really hoped that it would taste as good as it appeared. We were not disappointed!
The pack suggested that you served the pasta with some butter. I decided to create a basic sauce to accompany the pasta made from some Italian staples (see recipe below).
As it is fresh pasta, it cooked within 4 – 5 minutes. There were 4 – 5 ravioli per person, which I initially thought was a rather small portion, but I was surprised by how filling the pasta was. I am glad that we stuck to a simple sauce, as the quality of the pasta really shone through. A heavy tomato-based sauce would have detracted from the subtlety of the mushroom filling. If we had one comment, it would be that the mushroom filling, although ample, could have had more of an intense mushroom middle – but that is because we love strong flavours. We would be more than happy to pay for a box of pasta from The Fresh Pasta Company http://www.thefreshpastacompany.co.uk – it puts other pre-packaged Tortelloni to shame!
Ingredients for sauce:
- 50g unsalted butter
- 1 pack of fresh basil leaves (25g)
- ½ teaspoon ground nutmeg
- A handful on pine nuts (30g)
- 30g grated Parmesan
Instructions for sauce:
- Melt the butter over a medium heat in a frying pan
- Add the basil leaves and cook until lightly fried
- Add the ground nutmeg and the pine nuts
- Cook the ravioli in a large pot of boiling salted water until just cooked through (4 mins) and drain
- Add the ravioli to the sauce and mix well
- Add grated Parmesan to taste and serve