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

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

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

Method

  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.

Orogel Società Cooperativa Agricola

Sede Legale Via Dismano, 2830 47522 Cesena (FC) - Italy

Service number 800 286660

P.I. 00800010407

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