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
servings.label
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- 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.
