Beginner
6 mins
6 mins
1-2
A classic combination that never disappoints – the flavours of Pumpkin & Ricotta perfectly complement when paired with our Sage Butter sauce. This easy recipe promises minimal effort and maximum flavour in a meal that’s loved by all ages. To make this recipe suit a Vegetarian by removing the Parmigiano Reggiano.
Please note that some essential ingredients may
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Boil the Tortelloni in a saucepan filled with 2.5 litres of salted water for 3-4 minutes.
Place the Sage Butter into a frying pan on low heat and gently melt.
Add the Tortelloni to your butter sauce using a slotted spoon, making sure some of the starchy pasta water makes it into the melted butter. Stir carefully until all the pasta is well coated.
Take the frying pan off the heat and add a generous handful of Parmigiano Reggiano to thicken the sauce. If it becomes too thick, add 1-2 tablespoons of pasta water.
Garnish with more Parmigiano Reggiano and serve immediately.
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