Tortelloni with Fossa cheese filling on pea velouté with pumpkin and thin strips of salame felino
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Ingredients
600 g tortelloni with Fossa cheese filling
300 g di Orogel Very Fine Peas
200 g di Orogel Pumpkin Dices
80 g strip-cut salame felino
20 g Orogel Onion Dices
1 sprig of rosemary
extra virgin olive oil
salt and pepper
30
4
Easy
Pasta and Rice Courses
Method
Brown the onion in a saucepan with a drizzle of extra virgin olive oil, add the peas. After cooking, blend with a mixer until the cream is smooth and velvety.
Sauté the pumpkin dices in a non-stick pan over high heat with a drizzle of extra virgin olive oil and a sprig of rosemary.
Boil the tortelloni in abundant salted water, drain well and cook in a pan with the pumpkin until creamy.
Put the pea velouté on a serving plate, lay the tortelloni on it and garnish with thin strips of salame felino.
30
4
Easy
Pasta and Rice Courses
