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Pumpkin Tortelli with mushrooms and walnuts
PRESENTATION
The Tortelli di Zucca with mushrooms and nuts are a delicious meal, rich in flour and ideal for eating during the fall season.
ingredients
For 6 persons
500 gr Tortelli di Zucca Reggiana Gourmet
400 gr mushrooms
to taste extra-virgin olive oil
to taste butter
1 garlic clove
to taste salt
80 gr nuts
to taste parsley
Preparation
- In a nonstick skillet, pour the oil and a knob of butter with the clove of garlic cut into two pieces, let it brown and discard.
- Add thinly sliced mushrooms (champignon o porcini) to the skillet, cook for about 10 minutes on high heat. Adjust for salt. Once cooked, pour most of the mushrooms into a blender - keep some aside for finishing the dish - start blending by adding pasta cooking water until you reach the right density.
- Toast the chopped nuts in a nonstick skillet. Pour the resulting sauce into a skillet, mix it with the remaining whole mushroom portion, add the chopped nuts.
- Drain the tortelli and pour them into the skillet with the sauce, saute a few minutes.
- Add chopped parsley and nuts. Enjoy the dish hot.
