PROSCIUTTO & CHEESE TORTELLONI WITH BUTTERNUT SQUASH AND RED HOT CHILLI PEPPERS
15-20
min
cooking time
3
servings
easy
difficulty

PROSCIUTTO & CHEESE TORTELLONI WITH BUTTERNUT SQUASH AND RED HOT CHILLI PEPPERS

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Ingredients

  • One 10-oz package Giovanni Rana Prosciutto&Cheese Tortelloni
  • 8 tbsp extra virgin olive oil
  • 2 clove garlic, minced
  • 1-2 red hot chilli peppers, thinly sliced
  • 1 ½ cup pumpkin, diced
  • 6 pumpkin thin slices
  • 2 tbsp parsley, chopped
  • Salt to taste
15-20
min
cooking time
3
servings
easy
difficulty

Preparation

In a large skillet, heat four tablespoons of the oil with garlic and red-hot chili pepper and cook for 1 minute until fragrant. Add pumpkin, season with salt and cook until tender and lightly golden, 4-5 minutes.

In a separate skillet heat the remaining oil and cook pumpkin slices until golden on both sides, 4-6 minutes.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni to the skillet, with remaining oil and 1 tablespoon of parsley and toss gently to combine adding a few spoons of the cooking water to loosen the sauce if needed.

Divide Tortelloni among plates, sprinkle with remaining parsley, and garnish each plate with 2 pumpkin slices and serve.

You can make this recipe also with Ricotta&Spinach Tortelloni or Italian Sausage Ravioli