400g fresh ricotta cheese
200g feta cheese, crumbled
165g Riviana Quartered Marinated Artichoke Hearts, chopped
100g Riviana Fire Roasted Red Pepper Strips
2 tblsp parsley, finely chopped
salt and pepper, to taste
12 x 4 Seasons Lasagne Sheets, cooked
1 egg, lightly beaten
2 tblsp sage
600g cooked pumpkin puree
10g Riviana Crushed Red Chilli
60g toasted pine nuts, to serve
50g parmesan cheese, finely shaved, to serve
sage leaves, to serve
Parmesan, finely shaved, if desired to serve
Combine ricotta, feta, artichokes, red pepper strips, parsley and salt and pepper in a medium bowl; stir well.
Lay each lasagne sheet on the preparation bench and top each one with approx 2 tspns of the artichoke filling. Brush exposed pasta edges with egg and press a second sheet onto the top ensuring the edges are properly sealed. Cut each sheet into 12 even sized pieces.
Bring a large pot of salted water to a rolling boil. Cook tortellini in batches until they float to the surface and are cooked through.
Remove from the water using a slotted spoon and transfer to large warmed serving bowls and keep warm.
Meanwhile, heat butter in a large stainless steel frying pan until it melts. Add sage and pumpkin puree, and cook gently for about five minutes.
Remove from heat and season to taste with chilli, salt and pepper.
Spoon sage and pumpkin sauce over the tortellini. Serve sprinkled with pine nuts and parmesan.