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Tortelloni in pumpkin cream

ingredients

servings

4

Zucca

600 oz

Rosmarino fresco

1 spoon

Cipolle

1 half

Tortelloni ricotta e spinaci

500 oz

Primi Piatti from Italia

Tortelloni in pumpkin cream

Tortelloni in pumpkin cream

vegetarian with gluten with eggs with lactose high in potassium

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tortelloni in pumpkin cream

Tortelloni with ricotta and spinach with pumpkin cream

Tortelloni in pumpkin cream step 1

step 1

Cut the pumpkin into cubes and fry in a pan with hot oil with the onion and rosemary.

Tortelloni in pumpkin cream step 2

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.

Tortelloni in pumpkin cream step 3

step 3

Cook the tortelloni with ricotta and spinach.

Tortelloni in pumpkin cream step 4

step 4

Review the tortelloni in a pan with the pumpkin sauce and serve with Parmesan cheese separately:

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