Tortelloni with Fossa cheese filling on pea velouté with pumpkin and thin strips of salame felino

Name: Tortelloni with Fossa cheese filling on pea velouté with pumpkin and thin strips of salame felino
Yield: 0
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

Easy

Primi Piatti

Enjoy a delicious dish of tortelloni with Fossa cheese filling on pea velouté with pumpkin and thin strips of salame felino. Learn how to create this gourmet meal with our easy recipe.

Tortelloni Orogel ripieni, serviti su un piatto bianco con un condimento leggero a base di verdure.

Easy

Primi Piatti

Enjoy a delicious dish of tortelloni with Fossa cheese filling on pea velouté with pumpkin and thin strips of salame felino. Learn how to create this gourmet meal with our easy recipe.

Ingredients

x 1

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

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.