Tortellini in Pumpkin Sauce

Cut the pumpkin into small cubes. Remove the seeds from the peppers and also cut into cubes. Remove the skin from the garlic and chop finely.

Dissolve the butter and sauté the garlic in it until light yellow.

Add the pumpkin and peppers and steam for two to three minutes until it smells good. Extinguish with soup and soften the pumpkin for about ten minutes.

Grind the pumpkin sauce. Fold in the cream and season the sauce with salt, pepper and a dash of Vin Santo or port wine.

Meanwhile, cook the tortellini in enough boiling salted water for four to five minutes or until al dente according to the package instructions. Drain and drain well.

To serve, mix the tortellini precisely with the hot pumpkin sauce.

Tip: the sauce can be prepared in a larger mass and kept frozen for two to three weeks.

Tip: did you know that one bowl of spinach provides about 50 percent of your magnesium needs?

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