Tortellini with cheese and Alfredo pumpkin sauce – a detailed recipe cooking. 
The photodishes: Kang Kim Time: 20 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 packs (250 gr.) Italian tortellini dumplings with cheese
- 1 tbsp. l (15 gr.) Unsalted butter
- 1 small shallots, chop finely
- 1/2 tbsp. pumpkin puree
- A pinch of ground nutmeg
- 1 and 1/4 Art. fat cream
- 1/4 Art. grated Parmesan cheese, and more to serve
- Salt and ground black pepper
- Chopped parsley for serving
Recipes with similar ingredients: dumplings, pumpkin puree, cheese parmesan, cream, shallots, tortellini paste, nutmeg, parsley
Recipe preparation:
- Bring a large pot of water to a boil. Boil it tortellini, and drain, leaving 1/2 tbsp. liquids for the sauce.
- Meanwhile, heat the butter in a large frying pan on medium heat. Add shallots and fry, stirring, until soft, about 2 min Add pumpkin puree and simmer, stirring for 1 minute. Pour in the cream and bring to a boil, then reduce the heat and simmer, stirring, for about 5 minutes. Stir in the parmesan and boil until the sauce thickens, about 1 min more. Season salt, pepper and nutmeg.
- Add tortellini to the pan along with the liquid from preparations.Spread the tortellini in portions, sprinkle on top plenty of parmesan, and parsley. You can also make pasta fettuccine alfredo.
