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Tortelloni with Fossa cheese filling on pea velouté 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 Pumpkin Dices
  • 80 g strip-cut salame felino
  • 20 g Orogel Onion Dices
  • 1 sprig of rosemary
  • extra virgin olive oil
  • salt and pepper
Pasta and Rice Courses


  1. 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.
  2. 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.
  3. Boil the tortelloni in abundant salted water, drain well and cook in a pan with the pumpkin until creamy.
  4. Put the pea velouté on a serving plate, lay the tortelloni on it and garnish with thin strips of salame felino.
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