Pumpkin Tortelloni with Sage Butter, Rosemary Pangrattato & Vegetarian Italian Cheese (v.)

Story

Did you know that Italians adore the delightfully sweet and vibrant flesh of pumpkin in their pasta dishes? In fact, so amorous is il bae paese for a cube or two of zucca (pumpkin) that they have laid claim to the notable title of 8th largest pumpkin producer in the world, with Venice even growing them since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit.

This week, we’ve infused our pumpkin tortelloni with chestnut flour, imparting beautiful colour and enhancing the sweet taste of the pumpkin. We complete our tortelloni with sumptuous sage butter, as well as a generous scattering of rosemary-infused pangrattato (breadcrumbs) and tangy vegetarian Italian cheese (for all intents and purposes, this is exactly the same as Parmigiano Reggiano, but, owing to the lack of rennet - which makes it vegetarian - cannot, legally, be referred to as Parmigiano Reggiano, as the name of this iconic Italian cheese is DOP, or Denominazione di Origine, meaning its origin (the regions of Emilia-Romagna and Lombardia) and traditional production are protected by European law. Whilst less excitingly named, our vegetarian Italian cheese allows all - including those who don't eat animal rennet - to devour this week's dish with full relish, whilst maintaining the full, tangy headiness of Parmigiano Reggiano. 

Ingredients

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Nutrition