Rubber Ninja vs Tortellini, Pumpkin, Sage & Cheese Sauce

COOK SOMETHING NEW


Tortellini, Pumpkin & Sage in a Bocconcini Cheese Sauce

Mmmmm.....

Try not to salivate from the delicious smells emanating from your kitchen while this is baking!

Pumpkin roasted in fragrant sage and garlic...

Creamy parmesan with bocconcini... :D


INGREDIENTS:

1 kg Butternut Pumpkin, peeled, cubed
2 tablespoons Sage Leaves, roughly chopped
1 Garlic Clove, crushed
1 tablespoon Olive Oil
500 g Packet Tortellini (I used Spinach & Ricotta filled)
1 cup Cream
250 g Bocconcini, halved (I cut into 6ths; more cheesy goodness to go round!)
1/3 cup Grated Parmesan Cheese
Salt & Pepper
Sage leaves to serve
Serves 4


METHOD:

Preheat oven to 220°C.
Place pumpkin, sage, garlic, oil, and salt and pepper into a large roasting pan.
Toss well to combine.
Roast for 20 minutes or until pumpkin is tender.
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain. Combine pumpkin mixture, cream, bocconcini, parmesan, pasta, and salt and pepper in a 5cm deep, 20cm x 30cm (base) ovenproof baking dish. Try not to eat it straight away!
Instead, bake for 15 minutes or until bubbling and golden. Sprinkle with extra sage leaves. Serve.

Source: Taste.com.au