Tortellini of Butternut Squash and Pumpkin 


Sep 25, 2023

1 min read

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 Anchor 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 Anchor 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
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.



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