Pumpkin and chickpea sauce for pasta or risotto
24 recipes
Tortelloni in pumpkin cream
ingredients
servings
4
Pumpkin
600 grams
Fresh rosemary
1 spoon
Onions
1 half
Tortelloni with ricotta and spinach, egg pasta
500 grams
first courses from Italy
Tortelloni in pumpkin cream
Tortelloni in pumpkin cream
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tortelloni with ricotta and spinach with pumpkin cream
preparation
step 1
Cut the pumpkin into cubes and fry in a pan with hot oil with the onion and rosemary.
step 2
Season with salt and pepper and cook over low heat until the squash is softened. Discard the rosemary and spend all the mixer to get the cream of pumpkin.
step 3
Cook the tortelloni with ricotta and spinach.
step 4
Review the tortelloni in a pan with the pumpkin sauce and serve with Parmesan cheese separately:
