Pumpkin tortelloni, how to season them?
Summer is drawing to a close and the first cold weather brings with it the desire for warm sweaters and more flavourful foods.
Our ravioli filled with pumpkin and mustard will amaze you with their decisive yet sweet taste.
How to season them?
We propose a delicious recipe for you.
PREPARATION: 15 min
COOKING: 5 min
TOTAL TIME: 20 min
SERVINGS: 4
INGREDIENTS
- 500 g of pumpkin tortelloni
- 45 g of butter
- 1 small untreated orange
- 4 tablespoons of almond slivers
- 24-month aged Parmigiano Reggiano to taste
- Salt to taste
- Black pepper to taste
PREPARATION
Wash the orange very well and use a peeler to peel the zest, being careful not to include the white part which would be bitter, then cut it into very, very fine strips.
In a saucepan, melt the butter over a gentle heat, add the zest strips and 2 tablespoons of previously toasted almonds and turn off the heat, leaving everything to infuse.
In the meantime, bring a pot with plenty of salted water to the boil, in which we will drop our tortelloni, leaving them to cook for about 3 minutes.
After this time, drain them, keeping aside a little cooking water, and add them to the flavoured butter which we will have put back on a low heat in the meantime.
Gently toss them in the pan until fully cooked, adding a little pasta cooking water if necessary, adjust with salt and pepper and plate up by placing the tortelloni in the centre and garnishing them with the remaining almonds and plenty of Parmesan shavings.
