Tortellini filled with Pumpkin and Sage

Preparation Time 25 minutes
Cooking Time 30 minutes
Standing/Marinating 0 minutes
Serves 6 portions
Tortellini with Pumpkin and Sage Butter

 

Ingredients
900g pumpkin or butternut squash 1 packet fresh lasagna sheets
6 Tbsp olive oil 1 egg
1 small red onion, finely chopped 2 tsp milk
90g (1/3 cup) ricotta cheese grated Parmesan, for serving
1 egg yolk, beaten Sage Butter
25g (1/4) Parmesan cheese, grated 250g butter
1 tsp nutmeg, grated 10g sage leaves
2 Tbsp sage, chopped

Method:

Prepare the Filling:

  1. Preheat the oven to 190’C.
  2. Peel the butternut and cut into small squares. Place in a pot of boiling water to soften.
  3. Meanwhile, heat the remaining oil in a saucepan and gently cook the onion until soft.
  4. When the pumpkin is softened, transfer the pumpkin to a roasting pan with half the olive oil and lots of salt and pepper. Bake in the oven for 40 minutes, or until it is completely soft.
  5. Put the onion and pumpkin in a bowl, draining off any excess oil. Mash the pumpkin and leave to cool, then crumble in the ricotta.
  6. Mix in the egg yolk, Parmesan, nutmeg and sage and season well.

To Make the Tortellini:

  1. Cut the lasagna sheets into 8cm squares.
  2. Mix together the egg and milk and brush lightly over the pasta just before you fill each one.
  3. Put a small teaspoon of filling in the middle of each square and fold it over diagonally to make a triangle, pressing down the corners.
  4. Pinch together the two corners on the longer side.
  5. If you are not using the tortellini immediately place them well-spaced out on baking paper dusted with cornmeal and cover with a tea towel. They can be left for 1 – 2 hours before cooking – don’t refrigerate or they will become damp.
  6. Cook the Tortellini in small batches, in a large saucepan of boiling salted water until al dente. Remove and drain with a slotted spoon.

To Make the Sage Butter:

  1. Melt the butter slowly with the sage and leave to infuse for at least 5 minutes.
  2. Drizzle over the tortellini and serve with a sprinkling of Parmesan.