Butternut Squash & Sage Tortelli recipes

Here are three different ways of enjoying our twice award-winning Butternut Squash and Sage Tortelli.

Recipe 1 | Simply

Ingredients
Olive oil, pepper and parmesan cheese.

Cooking instructions
The simplest way to appreciate the Butternut Squash and Sage Tortelli, is with a drizzle of olive oil, ground pepper and Parmesan cheese. Make sure you use a mild olive oil to enhance the sweetness of the butternut squash.

Recipe 2 | With sage butter

Ingredients
80g of butter and 5 sage leaves.

Cooking instructions
Melt the butter in 2 pans with half of the butter and half of the sage in each (if you chop the
sage add it when the butter its already melted). Avoid the butter turning brown.
Then when the tortelli are ready to be drained from their boiling water, transfer half into
each pan and cook for about 1 minute, basting them with the butter to coat all tortelli.
Serve, sprinkle with some grated Parmesan cheese. Serve immediately.

Recipe 3 | With balsamic and rocket

Ingredients
200ml balsamic vinegar, olive oil, rocket leaves, pepper and Parmesan.

Cooking instructions
First prepare a balsamic reduction. Place 200ml vinegar in a small saucepan and simmer over medium-low heat until reduced by half. The vinegar glaze will become thicker as it cools. Drizzle the glaze around the plate. Serve the pasta in the centre. Drizzle with olive oil and add four or five rocket leaves. Add ground pepper and grated Parmesan cheese.

The contrast of the rocket leaves nutty flavour and the subtle sweetness of the butternut squash, is what makes this combination quite memorable.

Enjoy!
Ernesto, chef

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