Summary

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

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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.