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Pumpkin Tortelloni w Almonds in Brown Butter Sauce
Courtesy of the Almond Board of California
Preparation Time: 25 minutes
1 lb 10 oz. canned pumpkin
5 oz Parmesan cheese, shredded
1 1/2 tsp. pepper
1 1/2 tsp. salt
2 lbs fresh pasta sheets cut into 2 1/2-inch squares
(can substitute won ton wrappers for fresh pasta)
2 eggs, beaten with 1/4 cup water
1 lb., 8 ounces unsalted butter
1.5 ounces fresh sage leaves
2 Tbsp water
2 Tbsp. Almond Accents Roasted Garlic Caesar or Original Oven Roasted sliced almonds
2 Tbsp. shredded Parmesan cheese
An indulgent brown butter sauce with sage coats these classic Italian pumpkin-almond filled tortelloni.
Tortelloni:
In bowl, combine pumpkin and Parmesan. Season with salt and pepper; set aside. For each tortelloni, brush top of 1 square with egg wash. Place 1 teaspoon pumpkin mixture onto center. Fold pasta diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Pull together two opposite corners to overlap, pressing to seal. Place tortelloni on floured sheet pans; cover and chill. Cook 8 tortelloni in boiling salted water 1 to 2 minutes or until al dente. (Tortelloni will float when almost done.) Remove tortelloni; drain and plate. Drizzle with 2 tablespoons Sage Butter, allowing 2 to 3 sage leaves per serving. Garnish with 2 tablespoons Almond Accents and 2 tablespoons Parmesan.
Sage Butter:
In saucepan, heat butter and sage over medium-high heat until butter begins to brown and sage is crisp. Keep warm. Makes 3 cups.
Makes 24 servings
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Pumpkin Tortelloni w Almonds in Brown Butter Sauce
Preparation Time : 25 minutes
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1 lb 10 oz. canned pumpkin
5 oz Parmesan cheese, shredded
1 1/2 tsp. pepper
1 1/2 tsp. salt
2 lbs fresh pasta sheets cut into 2 1/2-inch squares
(can substitute won ton wrappers for fresh pasta)
2 eggs, beaten with 1/4 cup water
1 lb., 8 ounces unsalted butter
1.5 ounces fresh sage leaves
2 Tbsp water
2 Tbsp. Almond Accents Roasted Garlic Caesar or Original Oven Roasted sliced almonds
2 Tbsp. shredded Parmesan cheese
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An indulgent brown butter sauce with sage coats these classic Italian pumpkin-almond filled tortelloni.
Tortelloni:
In bowl, combine pumpkin and Parmesan. Season with salt and pepper; set aside. For each tortelloni, brush top of 1 square with egg wash. Place 1 teaspoon pumpkin mixture onto center. Fold pasta diagonally in half to form a triangle; seal edges, pressing to remove any air pockets. Pull together two opposite corners to overlap, pressing to seal. Place tortelloni on floured sheet pans; cover and chill. Cook 8 tortelloni in boiling salted water 1 to 2 minutes or until al dente. (Tortelloni will float when almost done.) Remove tortelloni; drain and plate. Drizzle with 2 tablespoons Sage Butter, allowing 2 to 3 sage leaves per serving. Garnish with 2 tablespoons Almond Accents and 2 tablespoons Parmesan.
Sage Butter:
In saucepan, heat butter and sage over medium-high heat until butter begins to brown and sage is crisp. Keep warm. Makes 3 cups.
Makes 24 servings
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