What to do with Halloween pumpkin - Savoury - Pumpkin Tortelloni
Following on from yesterday's recipe for pumpkin creme brulee, today we've got a savoury suggestion for that leftover pumpkin.
Savoury - Pumpkin Tortelloni
Finely dice a shallot and sweat down in a frying pan with a little olive oil. Once softened add a little butter, a dash of nutmeg and a few leaves of fresh sage finely sliced. Add in the pumpkin puree that we made in our earlier post and mix in thoroughly. Add a splash of double cream and a knob of butter, taste, season, taste and season again.
Note, try to keep the mix quite thick - remember it will be the filling for the pasta. So if it's too loose it will be very difficult to fill the tortelloni.
Prepare your pasta dough - see our blog about making pasta dough. Once you've reached the rolled stage take the pasta and either:
(1) Simple version cut with a biscuit cutter. Take two pasta discs, place filling on one and lay the other over the top to form a round ravioli or
(2) Cut a square, place a spoonful of filling in the middle and then fold the square along the diagonal to form a triangle. Pinch the filling in and seal the edges (wet a finger and run it along or just pinch the dough together). To form the tortelloni simple pull the two far corners of the triangle together so that the point of the triangle rises up verically.
Cooking the pasta:
As it is fresh pasta with a fresh filling you don't need to cook the pasta for too long. A pot of boiling salted water and your fresh pasta will be ready in minutes.
To finish:
Simply melt some butter on low until it starts to brown and smell nutty, add a couple of bruised fresh sage leaves to flavour. Pour the sage butter over the pasta toss, grate on some parmesan, grind of pepper and enjoy.
