CC-ricette-natale2020-sfogliavelo-ricotta-spinaci-cipolla-zucca-castagne-M.jpg

Prociutto Cotto & Mozzarella Tortelloni with caramelised red onion, butternut squash and chestnuts

  • 15
  • Easy

Prociutto Cotto & Mozzarella Tortelloni with caramelised red onion, butternut squash and chestnuts

  • 15
  • Easy
Prociutto Cotto & Mozzarella Tortelloni with caramelised red onion, butternut squash and chestnuts
CC-ricette-natale2020-sfogliavelo-ricotta-spinaci-cipolla-zucca-castagne-D.jpg

INGREDIENTS

  • 1 pack Rana Prosciutto Cotto & Mozzarella Tortelloni
  • 200 g butternut squash peeled and thinely sliced
  • 8 pre cooked chestnuts
  • 1 red onion peeled and sliced into small wedges
  • 60 g butter
  • 1 tbsp sugar
  • 4 tbsp extra virgin olive oil
  • 1 bay leaf
  • salt & pepper to taste

METHOD

Heat 2 tbsp of olive oil in a non-stick pan and cook the butternut squash slices for 2-3 minutes until lightly golden. Season with salt and pepper and set aside. In the same pan add 2 more tbsp of oil, add the chestnuts and the bay leaf and toss for a minute. Set aside.

Melt the sugar and half the butter in the same pan; add the onion wedges and cook for 5-6 minutes until lightly caramelised; season with salt and pepper and add the remaining butter.

In the meantime cook the tortelloni according to the pack instructions and drain, reserving a ladle of the pasta cooking water. Add the tortelloni, butternut squash and chestnuts to the pan, mix them with caramelized onions and a few spoons of pasta water and toss to combine. Serve immediately.

 

INGREDIENTS

SERVINGS
- +
  • 1 pack Rana Prosciutto Cotto & Mozzarella Tortelloni
  • 200 g butternut squash peeled and thinely sliced
  • 8 pre cooked chestnuts
  • 1 red onion peeled and sliced into small wedges
  • 60 g butter
  • 1 tbsp sugar
  • 4 tbsp extra virgin olive oil
  • 1 bay leaf
  • - salt & pepper to taste

METHOD

Heat 2 tbsp of olive oil in a non-stick pan and cook the butternut squash slices for 2-3 minutes until lightly golden. Season with salt and pepper and set aside. In the same pan add 2 more tbsp of oil, add the chestnuts and the bay leaf and toss for a minute. Set aside.

Melt the sugar and half the butter in the same pan; add the onion wedges and cook for 5-6 minutes until lightly caramelised; season with salt and pepper and add the remaining butter.

In the meantime cook the tortelloni according to the pack instructions and drain, reserving a ladle of the pasta cooking water. Add the tortelloni, butternut squash and chestnuts to the pan, mix them with caramelized onions and a few spoons of pasta water and toss to combine. Serve immediately.