Tortellini in Cheese Sage Sauce
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 kg butternut pumpkin or 1 kg squash, peeled seeded and chopped into roughly 2 cm square pieces
- 2 tablespoons fresh sage, chopped
- 1 clove garlic, chopped
- 1 tablespoon olive oil
- 1 (375 g) packet spinach and ricotta tortellini (I prefer spinach and cheese, but whatever you choose will work)
- 150 ml light cream
- 200 g bocconcini, halved
- 4 tablespoons grated parmesan cheese or 4 tablespoons romano cheese
- sage leaf (to garnish)
directions
- Preheat oven to 220°C.
- Place pumpkin, sage, garlic, olive oil, salt and pepper in a gratin dish.
- Toss to coat.
- Bake for 30 minutes or until tender.
- Cook pasta according to directions.
- Drain.
- Combine with the pumpkin and remaining ingredients in gratin dish.
- Bake for 20 minutes or until it is all bubbly.
- Serve garnished with sage leaves.
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RECIPE SUBMITTED BY
Sassy Syrah
Sydney, 0
syrah81@gmail.com