A WALK IN THE WOODS TORTELLONI
INGREDIENTS
- 1 pack La Famiglia Rana Mushroom & Mascarpone Fresh Tortelloni
- 200 g squashes cut into 1cm thick wedges
- A few small kale leaves
- A handful of whole walnuts roughly chopped
- Extra virgin olive oil
- Salt and pepper to taste
METHOD
1. Put the squash wedges on a baking tray lined with baking paper. Drizzle with olive oil, sprinkle with salt and pepper and bake at 200°C for 15 minutes until caramelised and tender.
2. In a small frying pan heat some oil on a high heat. Fry the sage leaves for a few seconds until crisp and transfer to a paper towel.
3. Heat 4 tbsp of oil in a large pan and briefly sauté the kale leaves until wilted.
4. Meanwhile cook the tortelloni for 2 minutes in salted boiling water as per the pack instructions. Drain with a slotted spoon and transfer to the pan with the kale leaves. Toss to coat, add the roasted pumpkin, and mix together.
5. Divide into two plates, sprinkle with the walnuts, and garnish with the crispy sage leaves and some pepper to taste.
2. In a small frying pan heat some oil on a high heat. Fry the sage leaves for a few seconds until crisp and transfer to a paper towel.
3. Heat 4 tbsp of oil in a large pan and briefly sauté the kale leaves until wilted.
4. Meanwhile cook the tortelloni for 2 minutes in salted boiling water as per the pack instructions. Drain with a slotted spoon and transfer to the pan with the kale leaves. Toss to coat, add the roasted pumpkin, and mix together.
5. Divide into two plates, sprinkle with the walnuts, and garnish with the crispy sage leaves and some pepper to taste.
INGREDIENTS
SERVINGS
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- 1 pack La Famiglia Rana Mushroom & Mascarpone Fresh Tortelloni
- 200 g squashes cut into 1cm thick wedges
- - A few small kale leaves
- - A handful of whole walnuts roughly chopped
- - Extra virgin olive oil
- - Salt and pepper to taste
METHOD
1. Put the squash wedges on a baking tray lined with baking paper. Drizzle with olive oil, sprinkle with salt and pepper and bake at 200°C for 15 minutes until caramelised and tender.
2. In a small frying pan heat some oil on a high heat. Fry the sage leaves for a few seconds until crisp and transfer to a paper towel.
3. Heat 4 tbsp of oil in a large pan and briefly sauté the kale leaves until wilted.
4. Meanwhile cook the tortelloni for 2 minutes in salted boiling water as per the pack instructions. Drain with a slotted spoon and transfer to the pan with the kale leaves. Toss to coat, add the roasted pumpkin, and mix together.
5. Divide into two plates, sprinkle with the walnuts, and garnish with the crispy sage leaves and some pepper to taste.
2. In a small frying pan heat some oil on a high heat. Fry the sage leaves for a few seconds until crisp and transfer to a paper towel.
3. Heat 4 tbsp of oil in a large pan and briefly sauté the kale leaves until wilted.
4. Meanwhile cook the tortelloni for 2 minutes in salted boiling water as per the pack instructions. Drain with a slotted spoon and transfer to the pan with the kale leaves. Toss to coat, add the roasted pumpkin, and mix together.
5. Divide into two plates, sprinkle with the walnuts, and garnish with the crispy sage leaves and some pepper to taste.