TORTELLINI RECIPES RECIPES

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Put the pumpkin on a large baking tray with the thyme sprigs and sprinkle with the olive oil. Season generously with sea salt and ground black pepper, then roast in the oven for 40 minutes or until tender and caramelised at the edges. Once cooked, keep warm.
• Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and season generously with salt. Once boiling, add the tortellini and cook until tender but still with some bite. Drain and reserve a cup of the starchy cooking water to use in the sauce.
• While the pasta cooks, put a large heavy-based frying pan over a low-medium heat and add the butter. Add the hazelnuts to the pan, tossing to coat them evenly in the warm butter. Cook for 4-5 minutes until the hazelnuts have toasted. Stir in the sage leaves and allow to toast in the golden butter mix.
• Toss the roasted pumpkin and tortellini into the pan, adding a splash of reserved pasta cooking water to loosen, if needed.
• Serve the pasta on warmed plates. Crumble over some blue cheese along with a generous drizzle of the best quality extra virgin olive oil you have to hand. Finish with a sprinkle of salt and a grinding of black pepper.

Steps:

• Spray 4 1/2- to 5-quart slow cooker with cooking spray. Mix pasta sauce, broth and salt in cooker. Add chicken breasts.
• Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken with slotted spoon to cutting board, and shred.
• Meanwhile, stir tortellini into cooker. Cover; cook on Low heat setting 15 minutes.
• Stir tortellini mixture; top with shredded chicken. Top chicken with mozzarella cheese; cover and cook 10 to 15 minutes or until tortellini are tender and cheese is melted.
• Meanwhile, in 10-inch skillet, melt butter over medium heat. Add bread crumbs; cook and stir 2 to 5 minutes or until toasted. Sprinkle over mixture in slow cooker. Top with Parmesan cheese and basil.