Cheese Lovers Tortelloni with mascarpone cream, pomegranate and thyme
- 15
- min
cooking time
- 2
- servings
- easy
- difficulty
Cheese Lovers Tortelloni with mascarpone cream, pomegranate and thyme
Cheese Lovers Tortelloni with mascarpone cream, pomegranate and thyme
Ingredients
- One 10-ounce package Giovanni Rana Cheese Lovers Tortelloni
- 200 g butternut squash peeled and thinely sliced
- 6-8 pre cooked chestnuts
- 1 red onion peeled and sliced into small wedges
- 60 g butter (2 oz / 1/4 cup)
- 1 tblsp sugar
- extravirgin olive oil
- 1 bay leaf
- salt & pepper
Preparation
Heat 2 tbls oil in a non-sticking pan and cook butternut squash slices for 2-3 minutes until lightly golden. Season with salt and pepper and set aside. In the same pan add 2 more tbls of oil , add chestnuts and bay leaf and toss for a minute. Set aside.
Melt 30 g (1 oz/ 2tbsp) of butter and the sugar in the same pan; add onion wedges and cook for 5-6 minutes until lightly caramelize; season with salt and pepper and add remaining butter.
In the meantime cook the Tortelloni according to package instructions and drain, reserving a ladle of the pasta cooking water. Add Tortelloni, butternut squash and chestnuts to the pan, mix them with caramelized onions and a few spoons of pasta water and toss to combine. Serve immediately.
- 20+
- Easy
- 10-15
- Easy
- 5
- easy
