Fresh pumpkin tortelloni with parsnip and pancetta

Name: fresh pumpkin tortelloni with parsnip and pancetta
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 shallot; 800 g parsnip; 2 twig fresh sage leaf; 70 g unsalted butter or margarine; 80 g pancetta Italian bacon; 1 tl French mustard; 500 g fresh tortelloni zucca e salvia

Fresh pumpkin tortelloni filled with pumpkin and sage. Together with parsnip and pancetta, an up-and-over Italian meal.

Ingredients

Kitchen Stuff

1 paper towel

Directions

Clean the shallots and cut into thin rings. Peel the parsnip, cut off the ends and cut into 1/2 cm thick slanted slices.
Halve the large slices in width. Cut the sage leaves fine.
Heat the butter in a frying pan. Fry the parsnip for 5 minutes on medium heat. Add the shallot and sliced sage and cook for another 8 minutes.
Meanwhile, bring a large pan of water with salt, if necessary, to the boil.
Heat a frying pan without oil or butter and fry the pancetta in 5 min. On medium heat until golden brown and crispy.
Remove from the pan (leave the shortening behind) and drain on kitchen paper.
Heat the butter in the pan with the remaining shortening and fry the sage with the mustard 2 min.
Meanwhile, when the water is boiling, add the pasta, bring to the boil again and cook for 6 minutes until al dente.
Divide the parsnip, shallot and sage over deep plates. Divide the pasta and sage mustard butter. Crumble the baked pancetta over the pasta.