Meat tortelloni with pumpkin and walnut sauce

INGREDIENTS FOR 4 PEOPLE:
500g meat tortelloni
10 walnuts
200g grilled pumpkin
5 sage leaves
1 knob of butter
Salt to taste
Pepper to taste
Grated cheese
Extra virgin olive oil

METHOD:
Prepare the crunchy walnut crumbs: crack them open and chop them finely with a meat mallet or knife. Cut the pumpkin and bake it in the oven until soft and slightly caramelized, then cut it into cubes.

Boil the tortelloni in salted water over low heat for about 5 minutes, until they float to the surface, then drain them gently. Meanwhile, melt the knob of butter in a non-stick pan over medium-low heat, add the sage leaves and let them brown slightly. Add the tortelloni and diced pumpkin to the pan with a pinch of salt and pepper, stirring carefully to combine all the ingredients.

Plate and finish with a drizzle of extra virgin olive oil and a generous sprinkling of cheese. Finally, sprinkle some walnut crumbs on top for a crunchy contrast and a touch of elegance.

ENJOY YOUR MEAL!