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| PUMPKIN TORTELLONI WITH SAGE AND BUTTER SAUCE |
| Yields: 4 servings |
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| Ingredients |
1 lb pumpkin puree
1/2 lb ricotta cheese
1 C grated Parmesan cheese
to taste salt & pepper
to taste nutmeg
fresh pasta dough
egg wash
2 T butter
15 leaves large fresh sage
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| Method |
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Mix pumpkin puree, ricotta cheese, nutmeg, salt and pepper
together well, and set aside.
Brush each square of fresh pasta dough with egg wash.
Accommodate 1 tbls. of pumpkin mixture to the fresh pasta square,
and form into the shape of a tortelloni.
Cook the tortelloni in salted boiling water for approximately 5 minutes.
Remove carefully from the water, and drain.
Dust with grated Parmesan cheese.
In the meantime, put butter and sage into a saucepan. Let cook until
the butter is golden brown.
Spoon the butter over the pumpkin tortelloni and serve immediately.
Note: Make the sauce after the tortelloni has been plated. |
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