Tortellini filled with Pumpkin and Sage
|Preparation Time||25 minutes|
|Cooking Time||30 minutes|
|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|
Prepare the Filling:
- Preheat the oven to 190’C.
- Peel the butternut and cut into small squares. Place in a pot of boiling water to soften.
- Meanwhile, heat the remaining oil in a saucepan and gently cook the onion until soft.
- 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.
- 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.
- Mix in the egg yolk, Parmesan, nutmeg and sage and season well.
To Make the Tortellini:
- Cut the lasagna sheets into 8cm squares.
- Mix together the egg and milk and brush lightly over the pasta just before you fill each one.
- 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.
- Pinch together the two corners on the longer side.
- 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.
- 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:
- Melt the butter slowly with the sage and leave to infuse for at least 5 minutes.
- Drizzle over the tortellini and serve with a sprinkling of Parmesan.