Author: Jacqui Bacci | May 18, 2018
1 packet of Bacci’s Fresh Gourmet Prosciutto Tortelloni
Olive oil, butter
8 fresh figs, cut into quarters for the sauce
4 fresh figs, cut into quarters to garnish
Salt and pepper to season
300ml of cream
Juice of 1 small lemon
3 sprigs of fresh thyme
2 packed cups of fresh spinach leaves
4 slices of prosciutto
pine nuts to garnish
Add a splash of olive oil and a little butter to a pan and add about eight fresh figs, cut into quarters.
Season with salt and pepper, add 300ml of cream and the juice of a small lemon as well as a couple of sprigs of fresh thyme.
Simmer until the figs fall apart and the sauce thickens.
In the meantime cook one packet of Bacci’s Fresh Gourmet Prosciutto Tortelloni for 12-15 min and reserve some of the pasta water.
Add a splash of the pasta water to the sauce and once cooked and drained, the tortelloni straight from the pot into the pan with the creamy sauce.
Mix and serve on a bed of fresh spinach leaves, top with bits of prosciutto, pine nuts and more fresh fig quarters, which will look stunning.
Prepare your taste buds for a flavour sensation!