John Myers
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Avocado – Pumpkin – Sauce on Tortellini with Wild Garlic Filling
The perfect avocado – pumpkin – sauce on tortellini with wild garlic filling recipe with a picture and simple step-by-step instructions.
- 15 piece Tortellini with wild garlic filling
- 1 small Hokaido pumpkin
- 500 ml Vegetable broth
- 500 ml Vegetable salt
- 1 piece Avocado
- Brush and wash the pumpkin, cut in half, quarter or eighth if necessary and remove the seeds, then cut into cubes. Cook the cut pumpkin in the vegetable stock.
- Pit the avocado and put it in the blender, add the cooked pumpkin, then puree everything well and season everything with vegetable salt.
garnish
- Cook the tortellini in salted water. Drain in a sieve.
a notice
- Since this dish is a variant of the light food / supplementary food, I have omitted hot ingredients / spices such as onions, garlic and also chilli or other, this can be supplemented here very well.
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