Rana Products Used

Prosciutto Tortelloni

Cannellini Ragù

1 – 12 oz. pkg. Giovanni Rana Prosciutto Tortelloni
3 Tbs. extra virgin olive oil
1 large or 2 small shallots, diced ¼” (or ¼ cup red onion)
1 – 15.5 oz. can cannellini beans, rinsed
1/4 c. dry white wine
1/3 cup Parmigiano Reggiano, grated or shaved
1 cup fresh arugula or fresh baby spinach, packed

Sauté shallots or onions with a generous pinch of kosher salt in extra virgin olive oil over medium heat until soft; about 7 mins.  When soft, add cannellini beans and white wine to the pan.  Cook until liquid reduces by half.  Season to taste with kosher salt and freshly ground black pepper. 

In the meantime, prepare tortelloni according to package instructions and drain, reserving ½ cup cooking water.  Add tortelloni to pan along with Parmigiano and gently toss.  Add arugula and gently toss.  If necessary, add enough cooking water to achieve a sauce-like consistency. 

Plate and finish with more Parmigiano Reggiano, if desired.

***Alternately, try this recipe with Giovanni Rana Artichoke Ravioli.