Pumpkin & Sage Tortelloni in a Vegetable Broth
Drogo
1-2
5 minutes
10 minutes
This pumpkin and sage tortelloni served in a warming vegetable broth is a simple yet comforting way to enjoy filled pasta during the colder months. The creamy, earthy pumpkin filling pairs beautifully with aromatic sage, while the light broth allows the flavour of the tortelloni to remain the star of the dish.
Inspired by the Italian tradition of serving filled pasta in brodo, this pumpkin tortelloni recipe swaps a heavy pasta sauce for a delicate, herb-infused broth. The result is a lighter dish that is warming and nourishing without overpowering the pasta.
Using a good-quality vegetable broth is particularly important, as there are very few ingredients in this recipe. Sage reinforces the flavours already present in the tortelloni, while fresh parsley adds colour and freshness just before serving.
Quick to prepare and wonderfully warming, this is an easy winter pasta dish for a cold evening.
Ingredients
- 1l Vegetable stock or broth
- 250g Pumpkin and sage tortelloni
- a few sprigs parsley
Directions
Method
Step 1, Bring a large pan of salted water to the boil and add the pumpkin and sage tortelloni. Cook for 4–5 minutes, or according to the packet instructions, until the pasta is tender but still retains a little bite.
Step 2, Meanwhile, pour the vegetable broth into a separate saucepan and bring to the boil, then reduce the heat to a gentle simmer. Add the herbs of your choice to infuse the broth with extra flavour. Dried sage leaves can be rehydrated and added to create a fragrant sage broth, although fresh sage or other fresh herbs can also be used.
Step 3, Once the pumpkin tortelloni is cooked, drain it carefully and divide between serving bowls. Ladle the hot vegetable broth over the pasta and finish with fresh parsley leaves. Serve immediately while the broth and tortelloni are piping hot.
Ingredients you'll need
