Ricotta And Spinach Tortellini With Parmigiano Reggiano Pumpkin Sauce And Seeds
INGREDIENTS
- 1 packet of Ricotta And Spinach Tortellini
- 50 g pumpkin
- 15 g dried pumpkin seeds
- 30 g butter
- 50 g Parmigiano Reggiano
- 50 ml pouring cream
- Salt and pepper to taste
DIRECTIONS
Pour the cream and Parmesan cheese into a warm pan. Melt the cheese, mix well to make a sauce.
Melt a knob of butter in another pan and add the diced pumpkin. Stir until golden. Add the pumpkin to the Parmesan sauce and stir well.
Cook the tortellini in a separate pot following the instructions on the packet.
Serve the tortellini with the Parmesan and pumpkin sauce, sprinkle over the dry pumpkin seeds.
Melt a knob of butter in another pan and add the diced pumpkin. Stir until golden. Add the pumpkin to the Parmesan sauce and stir well.
Cook the tortellini in a separate pot following the instructions on the packet.
Serve the tortellini with the Parmesan and pumpkin sauce, sprinkle over the dry pumpkin seeds.
INGREDIENTS
Changing servings will update the ingredient list below.
servings.label
-
+
- 1 packet of Ricotta And Spinach Tortellini
- 50 g pumpkin
- 15 g dried pumpkin seeds
- 30 g butter
- 50 g Parmigiano Reggiano
- 50 ml pouring cream
- - Salt and pepper to taste
DIRECTIONS
Pour the cream and Parmesan cheese into a warm pan. Melt the cheese, mix well to make a sauce.
Melt a knob of butter in another pan and add the diced pumpkin. Stir until golden. Add the pumpkin to the Parmesan sauce and stir well.
Cook the tortellini in a separate pot following the instructions on the packet.
Serve the tortellini with the Parmesan and pumpkin sauce, sprinkle over the dry pumpkin seeds.
Melt a knob of butter in another pan and add the diced pumpkin. Stir until golden. Add the pumpkin to the Parmesan sauce and stir well.
Cook the tortellini in a separate pot following the instructions on the packet.
Serve the tortellini with the Parmesan and pumpkin sauce, sprinkle over the dry pumpkin seeds.
