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Giovanni Rana Fresh Pasta will be the lead sponsor of La Dolce Vita, the annual London lifestyle event and celebration of everything we love about the Italian way of life.
La Dolce Vita will be held at the Business Design Centre in Islington from March 11-14, 2010 where it will yet again feed the UK’s appetite for all things Italian from food and wine to travel, design and property. And what would a celebration of ‘La Dolce Vita’ be without fresh pasta?
Giovanni Rana will have a strong presence at La Dolce Vita where it will not only sponsor the ‘Teatro del Gusto’ and will also host its own fabulous dedicated Giovanni Rana pasta restaurant allowing visitors to the show to enjoy its delicious fresh pasta!
For more information on the show visit La Dolce Vita website:
www.ladolcevitaevent.co.uk/2010/

Serve 6

For the filling:
650g ricotta cheesse
Pinch of ground nutmeg
100g grated Parmesan cheese
1 egg

600g broccoli, trimmed into florets
2 x 250g packs of Giovanni Rana Spinach & Ricotta Tortelloni
3 eggs
800ml bechamel sauce
1 1/2 tbsp tomato puree
150g grated Mozzarella cheese
4 tbsp grated Parmesan cheese

To make the filling, mash the ricotta with a fork. Mix the nutmeg & season with salt & pepper. Add the parmesan, then mix in the egg. Set aside.
Preheat the oven to 180°C and grease a large dish. Bring a large saucepan of water to the boil. Gently lower in the eggs. Add the broccoli and simmer for 3 minutes. Remove the broccoli with a slotted spoon and set aside. Stir the Giovanni Rana tortelloni into the boiling water and cook for 1 minute. Take out the eggs after about 6 minutes when they are hard-boiled, remove the eggshells and slice thinly.
Put half of the bechamel sauce into a large bowl and stir in the tomato puree. Add the tortelloni and mix carefully not to break the pasta. Pour half of this mixture into the dish. Spread half of the ricotta filling over it, then top with half the egg slices.
Layer all the broccoli on top of this, pressing it in firmly, then spoon the remaining plain bechamel sauce over the top. Sprinkle with the mozzarella. Finish with a final layer of tortelloni, the remaining egg slices and finally the rest of the ricotta filling.
Sprinkle the parmesan over the top and bake for 30-40 minutes. Remove from the oven and allow to rest for 10 minutes before serving.

We all like to use seasonal ingredients as much as possible, and British summer vegetables are second to none. In this short video, I shows how to create an Italian dish using broad beans, green beans and peas that is perfect for a summer day, utterly delicious and only takes a few minutes to cook!
Enjoy! Monica.
For the recipe details, please click on the recipe section.