This vegetarian squash tortellini is made with pasta dough and topped off with a lovely melting parmesan and sage flavour.
Butternut Squash and Sage Tortellini, Parmesan Veloute and Chestnut Crumb
200g ‘00’ pasta flour, plus extra for dusting
200g fine semolina
Roast Squash Filling:
1 butternut squash
2 garlic cloves, lightly bashed
Salt, pepper to taste
50g roasted chestnuts
350ml double cream
200g parmesan, finely grated
1 bay leaf
Nutmeg, finely grated
5 sage leaves
2 tbsp olive oil
To make the pasta, lightly whisk the eggs together. Place the flour in a food processor and slowly drizzle in the eggs while running until a dough forms.
Alternatively, you make the pasta traditionally by hand by placing the flour on a work surface and creating a well in the middle. Crack the eggs into the well and use your fingers to gradually work the eggs together dragging the flour in from the side. You may not need to use all the flour as it begins to form a ball.
Use your hands to bring the dough together and knead for 5 minutes until it becomes shiny and elastic but not too tacky. Wrap in clingfilm and rest for 30 minutes at room temperature.
Preheat the oven to 220C/200C fan/gas 6.
Peel the butternut squash roughly chop into chunks, discarding the seeds. Place in a roasting tray with the salt, garlic and toss with the olive oil.
Roast in the oven for 30 minutes until soft. A cutlery knife should easily pierce through. Set aside to cool.
Remove the roasted garlic cloves from their skins and blitz with the squash in a food processor. Add the ricotta and a drizzle of olive oil, pulsing until smooth. Pass the squash through a sieve to leave a smooth puree. Taste and season with salt and pepper.
Cut a quarter of the pasta dough and generously sprinkle over some flour. Roll out on a pasta machine on the widest setting. Fold the pasta over and pass again through the machine. Repeat the rolling process to the penultimate setting until you have sheets of pasta. Lay them out on a lightly floured tray covered with a tea towel to stop them from drying out.
Transfer the squash filling in a piping bag or spoon a tsp of the filling across the long edge of the pasta sheet, 10cm apart. Cut out equal squares with the filling in the center. Lightly brush the border of each square with a damp finger, then fold over the opposite corners to touch and press together. Try to expel out as much air as possible with your fingers before gently squeezing the edges together to form a triangle. Bring the two outer corners of the triangle together and press together to form a tortellini shape.
Place the tortellini on a floured tray covered with a tea towel, while you fold the rest. Leave the covered tray in the fridge if waiting a while before cooking.
Lightly blitz the roasted chestnuts in a food processor to break up to a crumb.
In a small frying pan, heat the olive oil until very hot but not smoking. Carefully add the sage leaves and fry until crisp. Use a slotted spoon or tongs to transfer to a tray lined with paper to drain.
Bring the double cream to a simmer with the bay leaf and nutmeg. Take the pan off the heat and add the parmesan, mixing to melt in until smooth. Set aside until serving.
When ready to cook, place a large pan of salted water on to boil. Cook the tortellini for 2-3 minutes or until al dente – use one as a tester to check if it’s cooked.
Gently reheat the brown butter and the parmesan cream to serve, garnished with the crispy sage leaves and chestnut crumb.