Roasted Pumpkin Tortellini Recipe.
Serving Size: 2-3 servings
Preparation time : 30 minutes
Cooking Time: 1 hour
For pasta recipes that indulges in the flavours of autumn, this delightful roasted pumpkin tortellini excels. The sweetness of roasted pumpkin, crunch of walnuts, tanginess of semi-dried tomatoes, and aroma of sage and chives make this dish a feast for the senses. A touch of burnt butter sauce brings everything together, making each bite a melt-in-your-mouth experience.
Ingredients:
For the Pasta:
200g '00' flour
2 eggs
1 teaspoon olive oil
1 teaspoon salt
For the Filling:
1 small pumpkin
1/2 cup walnuts, chopped
3 tablespoons butter
1 tablespoon sage, chopped
1 tablespoon chives, chopped
1/2 cup semi-dried tomatoes, chopped
Salt and pepper, to taste
For the Burnt Butter Sauce:
1 cup butter
2 tablespoons sage, chopped
Instructions:
For the Pasta Dough:
Step 1: In a large mixing bowl, combine the '00' flour, eggs, olive oil, and salt. Mix the ingredients until they start to come together.
Step 2: Transfer the dough to a floured surface and knead for about 10-15 minutes until it is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
Step 3: Wrap the dough in plastic wrap and let it rest for about 30 minutes.
For the Filling
Step 4: Preheat the oven to 200°C. Slice the pumpkin, remove the seeds and skin, and place on a baking tray. Drizzle with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 30-40 minutes until soft and slightly caramelized. Once roasted, dice the pumpkin into small cubes.
Step 5: In a large pan, melt 3 tablespoons of butter over medium heat. Add 1 tablespoon of chopped sage and cook for 1-2 minutes until the butter starts to brown slightly. Add the diced roasted pumpkin, chopped walnuts, semi-dried tomatoes, and chives. Cook for another 5-7 minutes until all the ingredients are well combined. Season with salt and pepper to taste.
For the Burnt Butter Sauce:
Step 6: In a saucepan, melt 1 cup of butter over medium heat. Add 2 tablespoons of chopped sage and cook until the butter turns a deep golden brown color and has a nutty aroma. Be careful not to burn the butter. Remove from heat and set aside.
To Assemble and Cook:
Step 7: Roll out the rested pasta dough on a floured surface to about 1mm thick. Cut out rounds using a cookie cutter or a glass. Place a teaspoon of the pumpkin mixture in the center of each round.
Step 8: Fold the dough over to form a half-moon shape and press the edges to seal. Fold the two ends of the half-moon together to form a tortellini shape.
Step 9: Bring a large pot of salted water to a boil. Cook the tortellini for about 3-4 minutes until they float to the surface. Drain the pasta.
To Serve:
Step 10: Serve the tortellini drizzled with the burnt butter sauce and a sprinkle of grated Parmesan cheese.
Note:
Be careful when making the burnt butter sauce as it can burn quickly. Keep an eye on it and remove it from the heat as soon as it reaches the desired color and aroma.
