Loyalty points

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
  1. 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.