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Pumpkin tortellini

Pumkin Tortellini

Pumpkin tortellini
with sage butter

Recipe by: Clement Pedro
Serves: 6
Cooking: 30 min
Preparation: 30min

300g plain flour
4 free-range eggs
600g butternut pumpkin, peeled, seeded, coarsely chopped
2 teaspoons olive oil
1/2 cup (120g) fresh ricotta
1/4 cup (20g) finely grated parmesan
160g butter 
1/4 cup (20g) finely grated parmesan
1 lemon juiced

For the pasta
Empty flour on a work surface, make a well in the centre. Crack the eggs into the well. Using a fork, draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 6 minutes or until firm; add extra flour if sticky. Enclose in plastic wrap and place in the refrigerator for 15 minutes.
Divide dough and keep covered. Using a rolling pin, flatten 1 portion until 5 mm thick and about 12 cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the second last setting. Repeat with remaining dough. Cut pasta into 7 cm squares.

For the filling
Preheat oven to 180°C. Line an oven tray with baking paper. Place pumpkin on lined tray and drizzle with oil. Bake for 15-20 minutes or until tender. Remove from oven and transfer the pumpkin to a bowl. Set aside to cool slightly. 
Use a fork to mash pumpkin until almost smooth. Add the ricotta and parmesan and stir to combine. Season with salt and pepper.To assemble:Bring a pot of  salted water to boil. Place ¾ tbsp pumpkin mixture on each pasta square towards a corner, but not on it. Brush edges with egg white then fold pasta over filling into a triangle, removing any air and pinching edges to seal. Twist two furthest apart corners back to meet each other and pinch to seal. This makes the classic tortellini look. Cook tortellini the boiling water for 3 minutes or until pasta is al dente. Remove from water with slotted spoon and serve immediately.

For the sauce
Melt butter in a small frying pan over medium-high heat and cook for 3 minutes or until nutty brown. Stir in sage leaves, then remove from heat. Stir in lemon juice and the parmesan.

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