Pumpkin Tortellini Recipe

Butternut pumpkin and Witches Chase goats cheese tortellini, burnt sage butter, roasted pine nuts and beetroot chips
 
Courtesy of Reuben Radonich, Executive Chef at Season restaurant, Peppers Salt Resort & Spa

Ingredients

Pumpkin filling (makes 6 serves, 4 per serve)
750g butternut pumpkin, peeled and diced
½ onion, diced finely
2 cloves garlic, crushed
Pinch of nutmeg and ground cinnamon 
Salt and pepper
500g Witches Chase goat’s cheese 

Tortellini

10 eggs
1kg Plain flour
1tsp olive oil      

Burnt sage butter and pine nuts

100g organic butter
½ bunch sage, torn
50g pine nuts 

Method

Pumpkin filling

1. Roast pumpkin for 15-20 mins until just tender.
2. Sweat off onion and garlic.
3. Toss with pumpkin and spices.

Tortellini

1. Make a well in the flour.
2. Add eggs and olive oil and combine.
3. Kneed together to form a dough and rest for 30 minutes.
4. Roll thin sheets of pasta (No6) using pasta machine.
5. Cut with round cutter and place a tea spoon of pumpkin filling and a tea spoon of goat’s cheese in the centre of the pasta disc.
6. Brush outer edge with egg wash and fold to now make half moon shape.
7. Press firmly to ensure edges are sealed tight.
8. Join the 2 tips of moon to make tortellini shape.
9. Place in simmering salted water for 6 minutes, strain, ready to serve. 

Burnt sage butter and pine nuts

1. Heat pan.
2. Add butter and pine nuts.
3. Brown butter and nuts.
4. Add sage and toss with cooked tortellini. Serve.
5. Garnish with beetroot chips, shaved grano padano parmesan cheese and micro herbs.