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Receta Spicy Squash Basil And Ricotta Tortellini With Crispy Herbs
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Ingredientes
- 1 x spicy roasted squash recipe (qv spicy roasted squash)
- 2 x good handfuls of fresh basil picked and roughly minced
- 255 gm ricotta cheese (the best you can find)
- 12 x handfuls of grated parmesan cheese to taste
- 1 x salt and freshly grnd black pepper
- 455 gm pasta recipe (qv special recipe pasta)
- 2 x handfuls of mixed fresh herbs (sage thyme marjoram)
Direcciones
- Divide the spicy roasted squash in half and finely chop one half leaving the other coarsely minced (you can remove the skin if you wish but I love it because it goes soft and chewy).
- Put alt the squash into a bowl with the basil ricotta and most of the parmesan. Fork through and taste for seasoning.
- Fill your tortellini (qv tortellini) and cook in boiling salted water for 3 to 4 min till tender.
- Fry off the mixed herbs in a little butter clarified butter (qv clarified butter) or possibly extra virgin olive oil till crispy and scatter over your tortellini.
- You can serve with a little extra parmesan on top.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 4 servings | |
| Calories 529 | |
| Calories from Fat 75 | 14% |
| Total Fat 8.46g | 11% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 74mg | 3% |
| Potassium 449mg | 13% |
| Total Carbs 89.1g | 24% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.25g | 3% |
| Protein 22.61g | 36% |
