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A delicious dish
Bring a pot of salted water to the boil and cook tortellini for 5 minutes.
In another pot, add the oil and sweat the onion and rosemary.
Season and add garlic and cook for 1 minute.
Add the sliced tomato and sweat until the tomato ‘bleeds’.
Splash in the pinot and bring to the boil.
Add the stock, return to the boil then add the tortellini and boil for a further 2 minutes.
Add butter and Parmesan and check for seasoning.
Serve with a simple rocket and sliced fennel salad dressed with balsamic and extra virgin oil.
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