Pumpkin and Goat's Cheese Tortellini

Pumpkin and Goat’s Cheese Tortellini

This Pumpkin and Goat's Cheese Tortellini recipe makes the most of great seasonal produce. The pumpkin is sliced and roasted for approximately 30 minutes with its skin on. The skin is then removed before the pumpkin is combined with sage and goat's cheese to create a delicious filling!

4-6

Ingredients

250g 00 flour
250g semolina flour
5 eggs
200g roasted pumpkin skinned
100g goats cheese
2 sage leaves diced
Salt and pepper

Sauce:

25g butter
50ml white wine
150ml double cream
1 lemon juice only
25g pumpkin seeds
15g butter
6 sage leaves
Pumpkin oil to drizzle

Method

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To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
Mix the pumpkin, sage and goat’s cheese together, season and mix again.
Put the pasta through a pasta machine until it is thin and cut out 8cm squares on a dusted board. Fill this with the pumpkin mix, pull the pasta over to make a triangle and seal the edges using water. Press the edges all around to ensure they are sealed. Then pull the corners together and seal.
To make the sauce, melt the butter, add wine and bring to the boil then finish with the cream and lemon and season.
Fry the seeds and sage in butter for a minute.
Pop the tortellini into salted boiling water and cook for one minute, and drain. Then put into the sauce, cook for another minute, season and sprinkle over seeds and sage. Spoon into bowls, drizzle over pumpkin oil.

Ingredients

250g 00 flour
250g semolina flour
5 eggs
200g roasted pumpkin skinned
100g goats cheese
2 sage leaves diced
Salt and pepper

Sauce:

25g butter
50ml white wine
150ml double cream
1 lemon juice only
25g pumpkin seeds
15g butter
6 sage leaves
Pumpkin oil to drizzle

Method

To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
Mix the pumpkin, sage and goat’s cheese together, season and mix again.
Put the pasta through a pasta machine until it is thin and cut out 8cm squares on a dusted board. Fill this with the pumpkin mix, pull the pasta over to make a triangle and seal the edges using water. Press the edges all around to ensure they are sealed. Then pull the corners together and seal.
To make the sauce, melt the butter, add wine and bring to the boil then finish with the cream and lemon and season.
Fry the seeds and sage in butter for a minute.
Pop the tortellini into salted boiling water and cook for one minute, and drain. Then put into the sauce, cook for another minute, season and sprinkle over seeds and sage. Spoon into bowls, drizzle over pumpkin oil.