Tortelloni Spenat & Ricotta WITH BUTTERNUT SQUASH, PECAN & SAUSAGE
INGREDIENTS
- 1 pack Tortellini Ricotta & Spinaci Giovanni Rana
- 2 cloves garlic, crushed
- 200 g butternut squash, diced
- 300 g Italian sausage, casings discarded and crumbled
- 13 g toasted pecans, chopped
- 2 sprigs rosemary
- extra virgin olive oil
- Salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large skillet, add garlic and cook 1 minute until fragrant.
Add butternut squash and one rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat the remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, sprinkle with pecans and serve.
Add butternut squash and one rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat the remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, sprinkle with pecans and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Tortellini Ricotta & Spinaci Giovanni Rana
- 2 cloves garlic, crushed
- 200 g butternut squash, diced
- 300 g Italian sausage, casings discarded and crumbled
- 13 g toasted pecans, chopped
- 2 sprigs rosemary
- - extra virgin olive oil
- - Salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large skillet, add garlic and cook 1 minute until fragrant.
Add butternut squash and one rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat the remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, sprinkle with pecans and serve.
Add butternut squash and one rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat the remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, sprinkle with pecans and serve.
