pumpkin tortellini
Delica Pumpkin Tortelloni with Cubed Pumpkin, Sage Butter & Vegetarian Parmesan (v)

/ serving

Delica Pumpkin Tortelloni with Cubed Pumpkin, Sage Butter & Vegetarian Parmesan (v)

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, cheese and sumptuous sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni.

Item

Grams Calories Ingredients 
Pumpkin & Chestnut Tortelloni 200g 307kCal

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 leaves, Salt, Black Pepper
Vegetarian Cheese 8g 42kCal Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme
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, cheese and sumptuous sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni.

Ingredients

Item

Grams Calories Ingredients 
Pumpkin & Chestnut Tortelloni 200g 307kCal

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 leaves, Salt, Black Pepper
Vegetarian Cheese 8g 42kCal Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme
Pumpkin 8g 9kcal Pumpkin

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

Recipe Card

Find recipe card here