ROSSOBIANCO

Written By Sarah Kiryshin

INGREDIENTS

  • Il Nonno Fresh Ricotta & Spinach Mezzelune or il Nonno Fresh Ricotta & Spinach Tortellini

  • 600ml Napoli sauce

  • 100ml cream

  • 50g grated grana padano cheese

  • Fresh spinach

  • Season to taste

METHOD

  1. In a saucepan bring Napoli sauce to the boil

  2. Add cream and cook for 5 minutes

  3. Stir though cooked il Nonno Fresh Ricotta & Spinach Mezzelune/Tortellini

  4. Coat pasta

  5. Take off heat

  6. Stir through grated grana padano cheese and fresh spinach

Sarah Kiryshin
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