Tortellini of Butternut Squash and Pumpkin
Recipes
1 min read
Ingredients
Butternut Squash and Pumpkin Cream Sauce
| 500 | g | Butternut squash and pumpkin puree |
|---|---|---|
| 30 | g | Diced shallots |
| 1 | no | Garlic clove crushed |
| 25 | g | White wine |
| 400 | g | Anchor Extra Yield Cooking Cream |
| 200 | g | Vegetable stock |
Pickled Pumpkin
| 1 | no | Japanese Pumpkin |
|---|---|---|
| 200 | g | White wine vinegar |
| 75 | g | Sugar |
| 1 | sprig | Thyme |
Roasted Pumpkin Garnish
| 200 | g | Butternut squash diced into 1cm cubes |
|---|---|---|
| 50 | g | Western Star Unsalted Butter |
Roasted Butternut Squash Filling
| 1 | kg | Butternut squash |
|---|---|---|
| 200 | g | Anchor Cream Cheese |
| 1 | no | Juice of lime and zest |
| 2 | g | Madras cury powder |
| 10 | g | Coridander leaves |
| 25 | g | Perfect Italiano Grated Parmesan |
Pasta Dough
| 550 | g | Flour |
|---|---|---|
| 6 | no | Whole eggs |
| 4 | no | Egg yolks |
Butternut Squash Pumpkin Puree
| 250 | g | Butternut squash |
|---|---|---|
| 250 | g | Pumpkin |
Method
Pickled Pumpkin
- Bring vinegar and sugar with thyme to boil in saucepan.
- Cut Japanese pumpkin into quarters and deseed.
- Very thinly slice Japanese pumpkin on mandolin .
- Blanch in hot pickling liquor for 30 seconds.
- Use as garnish on tortellini.
Roasted Pumpkin Garnish
- Melt Western Star Unsalted Butter in pan .
- Add butternut squash cubes and pan fry till golden on all sides.
- Use to garnish tortellini.
Pasta Dough
- Make a well in the flour.
- Add eggs and slowly incorporate till a smooth elastic dough is formed.
- Allow to rest for 1 hour.
- Roll pasta dough through pasta roller until number 7.
- Cut to 7cm rounds.
- Pipe 10gm of butternut squash filling.
- Brush with egg wash and fold in half.
- Bring both corners together and shape.
Butternut Squash Pumpkin Puree
- Dice left over trimming of pumpkin and butternut squash and bring to boil in salted water.
- Cook till tender.
- Pass through fine sieve and set aside.
Roasted butternut squash filling
- Skin and deseed butternut squash and cut in to 3cm cubes.
- Toss in olive oil and season with salt and pepper.
- Roast in oven at 210 degrees C for 10-15mns or till lightly browned and tender.
- Allow to cool.
- Transfer to mixer or blend and add Anchor cream cheese and mixer till smooth.
- Add juice and zest of lime, curry powder and Perfect Italiano Grated Parmesan.
- Season with salt and pepper.
Butternut Squash and Pumpkin Cream sauce
- Sautee onion till fragrant.
- Add garlic and cook for further 30 seconds .
- Deglaze with white wine and reduce to one third .
- Add vegetable stock and butternut squash and pumpkin puree and reduce by one third.
- Add Anchor Extra Yield Cooking Cream and bring to the boil.
- Add blanched tortellini and serve.
