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Delica Pumpkin Tortelloni with Cubed Pumpkin, Sage Butter & Parmesan
Delica Pumpkin Tortelloni with Cubed Pumpkin, Sage Butter & Parmesan

/ serving

Delica Pumpkin Tortelloni with Cubed Pumpkin, Sage Butter & Parmesan

Italians love using zucca, or pumpkin, in cooking so much, that they are actually the 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Venice, where they have been grown since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit. 

The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit. This week, we’ve infused our pumpkin tortelloni with chestnut flour, imparting beautiful colour and enhancing the sweet taste of the pumpkin. We top our tortelloni with cubed Mantova pumpkin, Parmigiano cheese and sumptuous sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni.

Video by: Chelsea Parsons

Item

Grams Calories Ingredients 
Pumpkin & Chestnut Tortelloni 165g 454kCal

Pasta (56%): Flour 00 (Wheat), Egg, Chestnut Flour (14%), Water, Salt.
Filling (44%): Pumpkin (54%), Ricotta cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg

Sage Butter 155g 381kCal Butter (Milk), Sage, Salt, Black Pepper
Parmesan 8g 42kCal Parmesan Cheese (Milk, Salt, Animal Rennet)
Pumpkin 8g 9kcal Pumpkin

 Please note the above nutritional guidance is based on our estimates only. 

Find recipe card here.

Story

Italians love using zucca, or pumpkin, in cooking so much, that they are actually the 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Venice, where they have been grown since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit. 

The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit. This week, we’ve infused our pumpkin tortelloni with chestnut flour, imparting beautiful colour and enhancing the sweet taste of the pumpkin. We top our tortelloni with cubed Mantova pumpkin, Parmigiano cheese and sumptuous sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni.

Video by: Chelsea Parsons

Ingredients

Item

Grams Calories Ingredients 
Pumpkin & Chestnut Tortelloni 165g 454kCal

Pasta (56%): Flour 00 (Wheat), Egg, Chestnut Flour (14%), Water, Salt.
Filling (44%): Pumpkin (54%), Ricotta cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg

Sage Butter 155g 381kCal Butter (Milk), Sage, Salt, Black Pepper
Parmesan 8g 42kCal Parmesan Cheese (Milk, Salt, Animal Rennet)
Pumpkin 8g 9kcal Pumpkin

 Please note the above nutritional guidance is based on our estimates only. 

Recipe Card

Find recipe card here.