Tortelloni with pumpkin with rosemary

Tortelloni with pumpkin with rosemary
Tortelloni with pumpkin with rosemary 5 1 Stefano Moraschini


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2_03958 TORTELLONI with PUMPKIN with ROSEMARY INGREDIENTS for 4 PEOPLE 500 g ready-made green tortelloni, 300 g pumpkin flesh already cleaned, a pack of cream, a clove of garlic, an onion, one tablespoon of mustard, 2 tablespoons chopped parsley, 3 tablespoons of olive oil, 100 ml of white wine, 1/2 lemon, 2 tablespoons of fresh rosemary, salt, pepper. Preheat oven to 190ø. Cut the pumpkin flesh into cubes, put them on a plate lined with parchment paper, sprinkled with 2 tablespoons olive oil, the chopped Rosemary and bake for 45 minutes. In a saucepan heat the remaining oil and sauté garlic and chopped onion. Add the mustard and white wine and bring to a boil and simmer for a few minutes. Add the lemon juice, pour the cream and stir carefully. Sprinkle with the parsley and stir again. Cook the tortelloni in salted water. Drain and place on a serving dish. Put over the baked pumpkin and pour over the sauce, season with salt and pepper and mix well by mixing all ingredients. Serve. If you wish you can sprinkle with grated Parniggiano.

Tortelloni with pumpkin with rosemary


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