Happenings in my kitchen

 

Butternut Squash and Ricotta Tortellini

I dont make fresh pasta very often, because when I do it reminds me of what a complete pain it is to make it all by hand, as I dont have a food processor or pasta roller. For the most part, it is simply easier to open a bag or box of dried pasta, but for stuffed pasta like ravioli or tortellini, it’s worth the effort. Occasionally. 

Filling

  • 1 Butternut squash, peeled, seeded and chopped into a 1” dice
  • 1 Tbsp Tomato Paste
  • 2 Tbsp Olive Oil
  • Salt & Pepper
  • 2 Tbsp chopped fresh sage
  • 1 cup Ricotta 
  • Juice & zest of half a lemon

Toss the diced squash pieces in the oil and tomato paste to coat evenly, and season with salt & pepper. Roast in a 350ºF oven for around 45 minutes until the squash is cooked through. Let it cool off and then mash the squash and stir in the sage, lemon zest and juice. Mix in the ricotta and check the seasoning, which should be fairly potent as it will have to balance the pasta. 

Pasta

  • 2 1/2 cups All purpose flour
  • 1 1/2 cups Semolina flour
  • 1 Tsp salt
  • 1 large egg
  • 1 1/4 - 1 1/2 cups of tepid water
  • 1 Beaten egg for sealing
Combine the flours and salt on a work surface and crack the egg into a well in the flour. Start to combine with a fork, adding water gradually until you get a nice smooth dough that you can work with your hands. 
Roll the dough out nice and thin, I divided it into six parts and rolled each one out separately, then cut out 3” squares with a pizza cutter. 
Spoon a teaspoon of filling into the center of each square, brush the edges with beaten egg and fold over to make a triangle packet. Crimp the edges to seal them and then fold two of the points together and squish them to make a tortellini shape.
The tortellini take around 4-5 minutes to cook in a pan of salted boiling water. Cook them in batches to make sure they dont stick together. 
Sauce 
I made a simple pesto primavera sauce to go with the tortellini, using some tomatoes and asparagus. 
  • 1 small onion, diced
  • 2 cloves roast garlic, diced
  • 1 Tbsp butter
  • 2 Tbsp pesto 
  • 2 large tomatoes, deseeded and diced
  • 6 spears of asparagus, diced
  • juice of half a lemon
  • salt & pepper
Heat the butter in a skillet and gently sauté the onion and garlic until they start to caramelise, then deglaze with the lemon juice. Add the pesto, tomatoes and asparagus and cook until tender. Season well. 
Serve the tortellini over a base of the sauce and top off with black pepper and curls of parmesan.