The tortellini with pumpkin, gorgonzola, and sun-dried tomatoes is a very tasty and delicious dish, an innovative, rich, and appetizing recipe.
The tortellini with a meat filling base, usually traditionally served in broth, I recommend today with this dry recipe I prepared, and it is very tasty. Try them, they are truly delicious!
A combination of ingredients that, when paired together, enhances the sweetness of the pumpkin, the gorgonzola, sun-dried tomatoes, and rosemary give a good touch of flavor to simple fresh tortellini.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tortellini with Pumpkin, Gorgonzola, and Sun-Dried Tomatoes
- 17.6 oz Yellow Pumpkin
- 4 Sun-Dried Tomatoes
- 1.4 oz Gorgonzola
- 0.7 oz Butter
- 1.1 oz Grana Padano DOP (grated)
- 1 sprig Rosemary
- 10.6 oz Tortellini
- to taste Olive Oil
- to taste Salt
Tools
- Pot
- Pan
Preparation of Tortellini with Pumpkin, Gorgonzola, and Sun-Dried Tomatoes
Peel the pumpkin, wash it, and then cut it into small cubes.
In a pan, add the chopped onion, a bit of olive oil, and let it brown for a few minutes. Add the cubed pumpkin, the sprigs of rosemary, and the sun-dried tomatoes cut into pieces. Then mix and fry everything well.Lower the heat, add salt, and cook the pumpkin for about 10 minutes, stirring occasionally, and if needed, add a few ladles of water.
At the end of cooking, mash the pumpkin with a fork until creamy.In a separate pot, bring water to a boil, add salt, and cook the meat tortellini for the minutes indicated on the package, mine said 3 minutes. Add the gorgonzola and butter to the pumpkin cream, stir to melt and mix the ingredients well.
Drain the tortellini, leaving a ladle of cooking water, then add them to the pan with the sauce.
Mix and cook for a few more minutes with the cooking water, once blended, add the grated Grana, and more sprigs of rosemary, and serve hot.For other tortellini recipes click here
For other recipes with pumpkin click here
Anna suggests…
You can substitute the meat tortellini with other fresh pasta, if you don’t like gorgonzola, replace it with another creamy cheese according to your taste.
