Tortellini with Nutmeg Squash

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 400 g tortellini, with spinach and ricotta fillin from the coolin shelf
  • 400 g nutme squash (se) or hokkaido squash, cleaned
  • 100 g sour cream
  • 100 ml broth
  • 0.5 teaspoon ½ ginger powder
  • possibly chilli pepper (s), a small piece
  • 1 tablespoon rapeseed oil for frying
  • 40 g diced ham, raw
  • 40 g onion (s), finely diced
  • some chives rolls
Tortellini with Nutmeg Squash
Tortellini with Nutmeg Squash

Instructions

  1. Cut the cleaned nutmeg squash into smaller cubes. Bring the cream, stock, ginger and chilli to the boil and simmer the pumpkin cubes for about 15 minutes until soft. Puree with a hand blender and add a little salt to taste.
  2. Fry the ham and the onion cubes in the oil until golden brown.
  3. Cook the tortellini according to the instructions on the packet, then drain and drain well.
  4. Distribute on plates, pour the pureed pumpkin on top, sprinkle the diced ham on top and garnish with the chives.

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