Tortellini in Cheese Sage Sauce |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I adapted this from a magazine. It is a really nice vegetarian main and has a lovely combination of flavours 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:
1. Preheat oven to 220°C.
2. Place pumpkin, sage, garlic, olive oil, salt and pepper in a gratin dish.
3. Toss to coat.
4. Bake for 30 minutes or until tender.
5. Cook pasta according to directions.
6. Drain.
7. Combine with the pumpkin and remaining ingredients in gratin dish.
8. Bake for 20 minutes or until it is all bubbly.
9. Serve garnished with sage leaves.
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