Spectacular Ricotta Tortellini recipe with coconut and curry cream that has a taste in the brutal mouth. The freshness of coconut and the power of the curry, mix perfectly with ricotta cheese and pasta.
| 🚻 4 Diners | 🕘 45m | 🍵 Media | 🤯 |
| Ricotta Tortellini ingredients with coconut and curry cream: |
| 2 medium onions 1 leek 2 garlic wine white curry coconut cream oregano basil knor de chicken beicon mixture of mushrooms jenjibre |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ricotta Tortellini ingredients with coconut and curry cream:
1. We start the recipe of Tortetelini sauting the vegetables cut in julienne or to your liking add the mushrooms, to boil the carrot to taquito, separate it in bowl, Sofreir Beicon cut strips and reserve.
2. Boil the Tortellinis de Ricotta book to know how long you have to boil the Tortellini the best thing is that you look at the container.
3. Once the vegetable adds the white wine … let the white wine evaporate and now add the dried leaf oregano, the chicken knor pill or other cooking tablet, then the coconut cream at temperature at temperature 180 degrees we let.
4. Now we add the Jenjibre and the Indian curry … red or green that makes you happy …
5. Let the broth boil and thicken, once we have the corrected sauce to taste we add the carrot the tortellini over high heat 200 degrees, we serve the ricotta tortellini with hot coconut cream and curry cream with a little basil and gruyere cheese If you want.
