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Ricotta & Spinach Tortellini with Asparagus
Ingredients
  • 1 pack Rana Ricotta & Spinach Tortellini
  • 2 shallots minced
  • 270 g thin asparagus spears, trimmed and cut into thin slices
  • 6 tbsp white wine
  • 3 sprigs marjoram extra for garnish
  • 6 tbsp extra virgin olive oi
  • salt and pepper to taste
Steps
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