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Evo Recipes — filled pasta

Tortelloni cacio e pepe

chef EVO evoo extra virgin olive oil filled pasta food fresh pasta grocery pasta Pasta sauces recipe

Tortelloni cacio e pepe

Ingredients Tortelloni Cacio e Pepe by LaTuaPasta Pecorino cheese Black peel Leccino Monocultivar extra virgin olive oil by Pruneti Cayenne Pepper Method Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add Tortelloni and cook, stirring occasionally, untile about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water. Meanwhile, put 2 Tbsp. of Leccino Monocultivar extra virgin olive oil inn a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute. Add 1/2 cup reserved tortelloni water to skillet and bring to a simmer. Add tortelloni...

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Conchiglioni pasta filled with tuna and walnuts

filled pasta fish fresh pasta pasta Pasta sauces walnuts

Conchiglioni pasta filled with tuna and walnuts

Ingredients Conchiglioni pasta by Astorino, 350 grams cherry tomatoes, 200 grams Tuna fillets in extra virgin olive oil by Drago, 140 grams Salted capers, one tablespoon Moraiolo extra virgin olive oil by Pruneti salt and pepper to taste Walnuts Method Cook the conchiglioni in salted water and drain when al dente. In the meantime, fry a clove of garlic in a pan with extra virgin olive oil Moraiolo by Pruneti, add the desalinated capers, the cherry tomatoes and the tuna fillets. Let the sauce cook for 10 minutes, then turn off the heat and add the walnuts. Use a teaspoon...

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