Recipe Inspiration

Ingredients...

1/2 red onion, finely chopped

1 garlic clove, finely chopped

1tbsp olive oil

1 large carrot, peeled and chopped

1 medium butternut squash, peeled, de-seeded and chopped

Salt to taste

16g Essential Cuisine Vegetable Stock Mix

1ltr water

1 tbsp fresh sage

300g ricotta

30 deep fried sage leaves to garnish

1.5kg La Tua Pumpkin and Ricotta Tortelloni

Method...

1. Heat the olive oil in a medium sized saucepan over a low heat.
   
   
2. Add the onion, carrot, squash and apinch of salt. Sweat for five minutes.
   
   
3. Add the garlic along with the water and Essential Cuisine Vegetable Stock Mix.
   
   
4. Cook until the squash is soft, then blitz into a smooth veloute. Adjust seasoning if required.
   
   
5. Spread the ricotta out on a tray and blowtorch until charred.
   
   
6. Bring a large pot of salted water to the boil, add the tortelloni cooking as per the packet instructions.
   
   
7. Divide the veloute between 10 serving bowls, place the tortelloni on top.
   
   
8. Garnish with the ricotta and sage leaves and serve