Tortelloni Spenat & Ricotta WITH BUTTERNUT SQUASH, PECAN & SAUSAGE
15
Easy
Tortelloni Spenat & Ricotta WITH BUTTERNUT SQUASH, PECAN & SAUSAGE
15
Easy
Tortelloni Spenat & Ricotta WITH BUTTERNUT SQUASH, PECAN & SAUSAGE
INGREDIENTS
1pack Tortellini Ricotta & Spinaci Giovanni Rana
2cloves garlic, crushed
200gbutternut squash, diced
300gItalian sausage, casings discarded and crumbled
13gtoasted pecans, chopped
2sprigs rosemary
extra virgin olive oil
Salt and freshly ground black pepper to taste
METHOD
Heat the oil in a large skillet, add garlic and cook 1 minute until fragrant.
Add butternut squash and one rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat the remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, sprinkle with pecans and serve.
Heat the oil in a large skillet, add garlic and cook 1 minute until fragrant.
Add butternut squash and one rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat the remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.
In the meantime, cook the Tortelloni according to package instructions and drain, reserving a little of the pasta cooking water. Add the pasta to the skillet and toss gently adding a few spoons of the cooking water to loosen the sauce if needed.
Divide Tortelloni among plates, sprinkle with pecans and serve.