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Tortelloni with Fossa cheese filling on a cream pea soup with pumpkin and thin strips of salame felino

  • 600 g tortelloni with Fossa cheese filling
  • 300 g di Orogel very fine peas
  • 200 g di Orogel diced pumpkin
  • 80 g strip-cut salame felino
  • 20 g Orogel diced onion
  • 1 rosemary sprig
  • extra virgin olive oil
  • salt and pepper
Pasta and Risotto


  1. In a saucepan brown the onion with a drizzle of EVO, add peas, when cooked blend with a mixer until the cream soup is smooth.
  2. In a non-stick pan over a high heat, quickly toss the pumpkin cubes with a drizzle of EVO and a rosemary sprig.
  3. Boil the tortellini in abundant salted water, drain well and cook in a pan with the pumpkin until creamy.
  4. Put the pea cream soup on the serving plate, lay the tortelloni on it and garnish with thin strips of salame felino.
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