Tortellini of Butternut Squash and Pumpkin 

Ingredients

Butternut Squash and Pumpkin Cream Sauce

Pickled Pumpkin      

Roasted Pumpkin Garnish

Roasted Butternut Squash Filling

Pasta Dough

Butternut Squash Pumpkin Puree

Method

Pickled Pumpkin

1. Bring vinegar and sugar with thyme to boil in saucepan. 
2. Cut Japanese pumpkin into quarters and deseed.​ 
3. Very thinly slice Japanese pumpkin on mandolin ​.  
4. Blanch in hot pickling liquor for 30 seconds​. 
5. Use as garnish on tortellini. 

Roasted Pumpkin Garnish 

1. Melt Anchor Unsalted Butter in pan . 
2. Add butternut squash cubes and pan fry till golden on all sides​.
3. Use to garnish tortellini. 

Pasta Dough 

1. Make a well in the flour. 
2. Add eggs and slowly incorporate till a smooth elastic dough is  formed.
3. Allow to rest for 1 hour.
4. Roll pasta dough through pasta roller until number 7.
5. Cut to 7cm rounds​.
6. Pipe 10gm of butternut squash filling​.
7. Brush with egg wash and fold in half​.
8. Bring both corners together and shape. 

Butternut Squash Pumpkin Puree 

1. Dice left over trimming of pumpkin and butternut squash and bring to boil in salted water​.
2. Cook till tender​.
3. Pass through fine sieve and set aside. 

Roasted butternut squash filling

1. Skin and deseed butternut squash and cut in to 3cm cubes.​
2. Toss in olive oil and season with salt and pepper.​
3. Roast in oven at 210 degrees C for 10-15mns or till lightly browned and tender​.
4. Allow to cool.​
5. Transfer to mixer or blend and add Anchor cream cheese and mixer till smooth.​
6. Add juice and zest of lime, curry powder and Anchor Parmesan. ​
7. Season with salt and pepper. 

Butternut Squash and Pumpkin Cream sauce​ 

1. Sautee onion till fragrant​. 
2. Add garlic and cook for further 30 seconds ​. 
3. Deglaze with white wine and reduce to one third .​ 
4. Add vegetable stock and butternut squash and pumpkin puree and reduce by one third. ​ 
5. Add Anchor Extra Yield Cooking Cream and bring to the boil​. 
6. Add blanched tortellini and serve.