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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
- 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.
- In a non-stick pan over a high heat, quickly toss the pumpkin cubes with a drizzle of EVO and a rosemary sprig.
- Boil the tortellini in abundant salted water, drain well and cook in a pan with the pumpkin until creamy.
- Put the pea cream soup on the serving plate, lay the tortelloni on it and garnish with thin strips of salame felino.