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Pumpkin-Tortelloni-Sage-Butter

Pumpkin Tortelloni with Sage Butter

Serves 1-2

£9.63

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.

To make this dish vegetarian-friendly, refrain from using the supplied Parmigiano Reggiano due to its traditional method of product, which is not suitable for Vegetarians.

Image Product Quantity
Pumpkin & Ricotta Tortelloni (250g & 1kg)

Pumpkin & Ricotta Tortelloni

1
Sage Butter 30g

Sage Butter (30g)

£1.30
1
Grated Parmesan Cheese - La Tua Pasta

Grated Parmesan Cheese - Parmigiano Reggiano DOP (30g)

£1.33
1
SKU Z-TL-Pumpkin-Ricotta-Sage-Butter Categories: , , Tags: , , , , , , ,
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About Pumpkin Tortelloni with Sage Butter

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

  1. Bring 2 litres of salted water to a boil.
  2. Simmer your Pumpkin Tortelloni for 4-5, depending on personal preference.
  3. Place the Sage Butter into a frying pan on low heat and gently melt.
  4. 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.
  5. 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.
  6. Garnish with more Parmigiano Reggiano and serve immediately.

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.

Sage Butter: Unsalted butter (95%) (Milk), Sage (5%).

Parmesan: Milk, Salt, Rennet.

Wheat, Egg, Milk.

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

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

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.