Tortelloni with Sausage & Forest Mushrooms
with pecorino, mushroom pesto & chives
Their names are so similar, it's easy to mix them up - but tortelloni and tortellini aren't the same! The difference comes down to their size: tortelloni are larger than delicate tortellini.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
Pork sausage with tomato & rosemary
(May be present: Soja, Gluten, Ei, Mosterd, Selderij)
1 piece
Garlic
½ piece
Onion
175 g
Pre-cut mushroom mix
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Wild mushroom pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh chives
(May be present: Selderij)
150 g
Tortelloni with ricotta & spinach
(Contains: Melk (inclusief lactose), Tarwe, Ei, Gluten May be present: Soja, Mosterd)
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Chop the onion and crush or mince the garlic.
- Boil plenty of water in a pot or saucepan for the tortelloni.
- Melt a knob of butter in a frying pan over medium-high heat and fry the sausages for 2 - 3 minutes until evenly browned.
- Add the onion and garlic and fry for 1 - 2 minutes.
- Stir in the mushroom mix and fry for 3 - 4 minutes.
- Meanwhile, boil the tortelloni for 4 - 5 minutes.
- Reserve some of the pasta water before draining and setting aside.
- Take the sausages out of the pan, then crumble in the stock cube (see pantry for amount).
- Add the cream and 30ml pasta water per person.
- Mix well, then lower the heat and allow to reduce gently for 2 - 3 minutes. Season to taste with salt and pepper.
- Meanwhile, slice the sausages and finely chop the chives.
- Serve the tortelloni on deep plates. Top with the creamy mushroom sauce and the sausages.
- Dollop with the wild mushroom pesto and then garnish with the pecorino and the chives to finish.
