A classic combination that never disappoints – the flavours of Pumpkin & Ricotta perfectly complement when paired with our Sage Butter sauce. This easy recipe promises minimal effort and maximum flavour in a meal that’s loved by all ages. All you need to serve 1-2 people.
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Pumpkin Tortelloni with Sage Butter
Prepare: 0 min
Cooking: 5-6 mins
The picture shown is for illustration purposes only. You will receive what is listed above, to cook in your kitchen. The picture indicates one of the possible combinations you can do with the products included.
To make this dish vegetarian-friendly refrain from using the Parmigiano Reggiano supplied, due to it’s traditional method of product this is not suitable for Vegetarians.
Boil the Tortelloni in a saucepan filled with 2.5 litres of salted water for 3-4 minutes.
Place the Sage Butter into a frying pan on low heat and gently melt.
Add the Tortelloni to your butter sauce using a slotted spoon, making sure some of the starchy pasta water makes it into the melted butter. Stir carefully until all the pasta is well coated.
Take the frying pan off the heat and add a generous handful of Parmigiano Reggiano to thicken the sauce. If it becomes too thick, add 1-2 tablespoons of pasta water.
Garnish with more Parmigiano Reggiano and serve immediately.
For allergens, including cereals containing gluten, see ingredients in Bold. Produced in a factory that handles Wheat, Egg, Milk, Nut, Crustacean, Fish, Celery, Mustard and Soy.
Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta is suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.