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Pumpkin Tortelloni with Walnut Pesto

Serves 1-2
£12.95

Are you someone who appreciates diverse textures in a dish? Fear not, as this culinary creation has it all. The subtle crunchiness of the walnuts introduces a delightful counterpoint to the velvety Pumpkin and Ricotta filling, creating an interplay of textures that elevates the overall dish. To add a finishing touch, garnish the dish with Parmigiano Reggiano and Breadcrumbs.

All are available in one easy click.

Try at home and showcase this delicious dish to someone special; after all, pasta is best shared.

Product Quantity

Pumpkin & Ricotta Tortelloni

250g
1

Walnut Pesto - Frantoio Sant'Agata (90g)

£4.00

In stock

1

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.45
1

Pangrattato - Bread crumbs (15g)

£1.00
1
About Pumpkin Tortelloni with Walnut Pesto

Please note: 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.

Fresh: Cook for 4-5 minutes in salted boiling water.
Frozen: Cook for 5-6 minutes in salted boiling water.

    1. Bring approx. 2 litres of salted water to a boil. Add the Tortelloni and cook for 4-5 minutes.
    2. Gently warm your Walnut Pesto in a frying pan whilst the pasta is cooking.
    3. Carefully remove the Pumpkin Tortelloni and place within the Pesto, ensuring to take some pasta water with them. It’ll slightly liquidise the Walnut Pesto, ensuring a better coating of the Tortelloni.
    4. Allow a minute to bathe in the Pesto, carefully serve and garnish with some Parmigiano Reggiano and Breadcrumbs.

Buon Appetito!

Pumpkin & Ricotta Tortelloni: Pasta (56%): Flour 00 (Wheat, Calcium, Iron, Niacin, Thiamine), Pasteurised Egg (30%), Durum Wheat Flour, Salt, Water. Filling (44%): Pumpkin (54%), Ricotta cheese (Milk), Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg. Dusted with rice flour.

Walnut Pesto: Extra virgin olive oil 33%, walnuts (Nuts) 27%, Cashews (Nuts), Whey (Milk), Rice flour, Salt, Corn starch, Wine vinegar, Garlic, Aged cheeses, Parmigiano Reggiano (Milk, Salt, Rennet), Marjoram, Acidity regulator: Lactic acid E 270, Citric acid E 330.

Parmesan: Milk, Salt, Rennet.

Breadcrumbs: Breadcrumbs (Wheat, salt, yeast) (90%), Olive oil, Black pepper, Salt.

Energy (KJ)/100g898
Energy (Kcal)/100g213
Fat/100g5.6
Of which Saturated/100g2.7
Carbohydrate/100g29.2
Of which Sugar/100g1.5
Protein/100g10.9
Salt/100g0.9

Wheat, Egg, Milk, Nuts.

Produced in a factory that handles Wheat, Egg, Milk, Nut, Mustard, Crustacean, Fish, Celery and Soy.

Keep refrigerated at 0-5C.
Fresh Pasta: Once opened, consume within 2 days.
Longer Shelf-Life: Once opened, consume within 3 days.
Suitable for freezing.
Freeze on day of purchase and consume within 3 months. Cook from frozen.

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