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Butternut Squash and Spinach Tortellini
Designed for professional chefs, check out this Butternut Squash and Spinach Tortellini recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Stock Powder.
Ramzan
Main Course
Ingredients
Butternut Squash and Spinach Tortellini
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Rs0.0
Butternut Squash and Spinach Tortellini:
Cream
/l
2.0 l
0%
Butternut puree (Squash)
/l
1.5 l
0%
Water
/ml
500.0 ml
0%
Nutmeg powder
/g
10.0 g
0%
Smokey paprika
/g
10.0 g
0%
Tortellini pasta
/kg
2.5 kg
0%
Spinach, julienne
/g
700.0 g
0%
Parmesan cheese, shavings
/g
300.0 g
0%
Pine nuts toasted
/g
60.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
10.0 g
0%
/
Butternut Squash and Spinach Tortellini:
-
Cream 2.0 l
-
Butternut puree (Squash) 1.5 l
-
Water 500.0 ml
-
Nutmeg powder 10.0 g
-
Smokey paprika 10.0 g
-
Tortellini pasta 2.5 kg
-
Spinach, julienne 700.0 g
-
Parmesan cheese, shavings 300.0 g
-
Pine nuts toasted 60.0 g
Preparation
-
Butternut Squash and Spinach Tortellini:
- Reduce the cooking cream slowly by halve until the cream is light yellow and semi-thick.
- Heat the butternut squash puree with reduced cream and add a little hot water to thin the sauce out if need be. Season with nutmeg, paprika and Knorr Professional Chicken Stock Powder.
- Blanche the tortellini in pre-heated water with salt and olive oil. They would need 3-4 minutes to cook if fresh.
- Once cooked add the pasta to the sauce and toss to coat the pasta with the sauce. While doing so, toss the spinach in to soften.
- Garnish pasta with parmesan and pine nuts.
