Stampa la ricetta
Cook with us!

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

Ingredients
  • 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
30
4
Simple
Method
  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.
Find out more about Orogel's products!
Peas Puree In Drops
This delicate puree is served in drops, so that yo can use only the amount...
Pumpkin Dices
Cut into small cubes (12x12 mm), Orogel Pumpkin Dices can be used to prepare typical...
Pumpkin Puree In Drops
This delicate puree is served in drops, so that yo can use only the amount...
Fine Peas
Orogel Fine Peas are tender and tasty. They cannot be missing in your kitchen: sauces,...
I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info