Chicken Mozzarella Tortelloni in Basil Pesto
with Roasted Red Peppers & Feta
1 – 22 oz. pkg. Giovanni Rana Chicken Mozzarella Tortelloni
1 – 7 oz. pkg. Giovanni Rana Basil Pesto
1 cup roasted red pepper strips, rinsed
3 Tbs. fresh parsley, chopped
½ cup crumbled feta
Prepare tortelloni according to package instructions and drain reserving ½ cup cooking water.
In the meantime, in a cold pan or bowl, mix pesto with 1 oz. pasta cooking water. Add ravioli, peppers, and parsley and toss gently. If necessary, add enough cooking water to achieve a sauce-like consistency.
Plate and finish with crumbled feta.
***Alternately, try this recipe with Giovanni Rana Cheese “Delicato” Tortellini.