Prociutto Cotto & Mozzarella Tortelloni with caramelized red onion, butternut squash and chestnuts
INGREDIENTS
- 1 pack Rana Prosciutto Cotto & Mozzarella Tortelloni
- 200 g butternut squash peeled and thinely sliced
- 8 pre cooked chestnuts
- 1 red onion peeled and sliced into small wedges
- 60 g butter
- 1 tbsp sugar
- 4 tbsp extra virgin olive oil
- 1 bay leaf
- salt & pepper to taste
METHOD
Heat 2 tbsp of olive oil in a non-stick pan and cook the butternut squash slices for 2-3 minutes until lightly golden. Season with salt and pepper and set aside. In the same pan add 2 more tbsp of oil, add the chestnuts and the bay leaf and toss for a minute. Set aside.
Melt the sugar and half the butter in the same pan; add the onion wedges and cook for 5-6 minutes until lightly caramelised; season with salt and pepper and add the remaining butter.
In the meantime cook the tortelloni according to the pack instructions and drain, reserving a ladle of the pasta cooking water. Add the tortelloni, butternut squash and chestnuts to the pan, mix them with caramelized onions and a few spoons of pasta water and toss to combine. Serve immediately.
Melt the sugar and half the butter in the same pan; add the onion wedges and cook for 5-6 minutes until lightly caramelised; season with salt and pepper and add the remaining butter.
In the meantime cook the tortelloni according to the pack instructions and drain, reserving a ladle of the pasta cooking water. Add the tortelloni, butternut squash and chestnuts to the pan, mix them with caramelized onions and a few spoons of pasta water and toss to combine. Serve immediately.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Prosciutto Cotto & Mozzarella Tortelloni
- 200 g butternut squash peeled and thinely sliced
- 8 pre cooked chestnuts
- 1 red onion peeled and sliced into small wedges
- 60 g butter
- 1 tbsp sugar
- 4 tbsp extra virgin olive oil
- 1 bay leaf
- - salt & pepper to taste
METHOD
Heat 2 tbsp of olive oil in a non-stick pan and cook the butternut squash slices for 2-3 minutes until lightly golden. Season with salt and pepper and set aside. In the same pan add 2 more tbsp of oil, add the chestnuts and the bay leaf and toss for a minute. Set aside.
Melt the sugar and half the butter in the same pan; add the onion wedges and cook for 5-6 minutes until lightly caramelised; season with salt and pepper and add the remaining butter.
In the meantime cook the tortelloni according to the pack instructions and drain, reserving a ladle of the pasta cooking water. Add the tortelloni, butternut squash and chestnuts to the pan, mix them with caramelized onions and a few spoons of pasta water and toss to combine. Serve immediately.
Melt the sugar and half the butter in the same pan; add the onion wedges and cook for 5-6 minutes until lightly caramelised; season with salt and pepper and add the remaining butter.
In the meantime cook the tortelloni according to the pack instructions and drain, reserving a ladle of the pasta cooking water. Add the tortelloni, butternut squash and chestnuts to the pan, mix them with caramelized onions and a few spoons of pasta water and toss to combine. Serve immediately.
