Prosciutto & Cheese Tortelloni with Butternut Squash, Pecan & Sausage
10-15
min
cooking time
3
servings
easy
difficulty

Prosciutto & Cheese Tortelloni with Butternut Squash, Pecan & Sausage

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Ingredients

  • One 10-oz package Giovanni Rana Prosciutto & Cheese Tortelloni
  • ¼ cup extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 cup butternut squash, diced
  • 1 cup Italian sausage, casings discarded and crumbled
  • 3 tbsp toasted pecans, chopped
  • 2 sprigs rosemary
  • Salt and freshly ground black pepper to taste
10-15
min
cooking time
3
servings
easy
difficulty

Preparation

Heat two tablespoons of oil in a large skillet, add garlic and cook 1 minute until fragrant. Add butternut squash and one rosemary sprig and toss on medium high heat for 4-5 minutes until the butternut is golden. In a separate skillet heat remaining oil with the other sprig of rosemary and toss for 4-5 minutes until sausage is fragrant and crispy. Add squash to sausage, stir and season with salt and pepper to taste.

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

Divide Tortelloni among plates, sprinkle with pecans and serve.