Tortelloni with radicchio and speck
Just to be clear, this is not a recipe for making fresh, stuffed pasta (in this case with the bitter Italian chicory radicchio and the cured speck). This is how to make dinner in about five minutes using great quality store-bought, fresh, stuffed pasta.
Put a large pot of water to boil. When bubbling vigourously add a packet of fresh stuffed pasta (any will do).
In the meantime, heat a pan with a little olive oil, add one large chopped garlic clove, after about 30 seconds add two medium chopped very ripe tomatoes. After the tomatoes have softened for a minute or so, add some shredded basil leaves and a large dollop of creme fraiche. Add a pinch of dried chilli flakes, some sea salt and freshly ground pepper.
When the pasta is al dente, drain and mix into the pasta sauce. Serve with additional basil leaves and a grating of parmesan cheese.
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