This tortelloni (a bigger version of tortellini) is stuffed with roasted kabocha squash and Parmigiano Reggiano. We use a pinch of nutmeg and cinnamon and a bit of chestnut honey to let the earthy, nutty flavors of the squash and Parmiggiano Reggiano shine. The tortelloni is served in a Vegetable Parmesan Brodo.
This quart of soup generally provides two main course servings for adults with healthy appetites or 3-4 servings as an accompaniment. It includes 12 oz. of tortelloni (approximately 36) and 24. oz of brodo.
Tortelloni: Apple Cider Vinegar, Butter, Cinnamon, Honey, Kabocha Squash, Nutmeg, Olive Oil, Parmigiano Reggiano, Pasta Dough (Egg, Extra Virgin Olive Oil, Flour, Salt), Salt
Brodo: Bay Leaves, Butter, Carrots, Celery, Onions, Parmigiano Reggiano, Parsley, Porcini Mushrooms, Salt, Thyme.
- Cook frozen tortelloni in brodo for approximately 3 minutes.
- Garnish with Grana Padano.