Tortelloni with Sausage & Forest Mushrooms

Name: Tortelloni with Sausage & Forest Mushrooms with pecorino, mushroom pesto & chives
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 4 piece Pork sausage with tomato & rosemary; 2 piece Garlic; 1 piece Onion; 350 g Pre-cut mushroom mix; 150 g Cooking cream; 40 g Wild mushroom pesto; 40 g Grated Pecorino DOP; 10 g Fresh chives; 300 g Tortelloni with ricotta & spinach; 1 tablespoon [Plant-based] butter; 1 piece Low sodium vegetable stock cube; to taste Salt and pepper

with pecorino, mushroom pesto & chives

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Calories

1089 kcal

Protein

46.6g protein

Total

25 minutes

Difficulty

Medium

New Ingredient

Allergens:

Melk (inclusief lactose)
Cashewnoten
Tarwe
Ei
Gluten
Soja
Gluten
Ei
Mosterd
Selderij
May contain traces of allergens
Noten
Pinda's

There is a new ingredient in your box! These spinach and ricotta tortelloni are made by the Rana family in Italy. Authentic and delicious, the way pasta should be.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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

Energy (kJ)4555 kJ

Calories1089 kcal

Fat67.4 g

Saturated Fat28.5 g

Carbohydrate74.3 g

Sugar11.7 g

Dietary Fiber8.3 g

Protein46.6 g

Salt4.1 g

Potassium61.3 mg

Calcium10.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Tall-Sided Pan

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.