Tortellini filled with goat’s cheese, pumpkin cream and brown butter

Tortellini filled with goat’s cheese, pumpkin cream and brown butter

SERVES 4 150 minutes
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INGREDIENTS

For the dish

  • 30 gr. olive oil
  • 150 gr. pumkin, cut into thick julienne
  • 80 gr. leek, cut into medium dice
  • 100 gr. pumpkin cream
  • 16 tortellini, boiled
  • 15 gr. crispy prosciutto (see pantry)
  • 16 sage leaves, fried
  • 30 gr. butter
  • Salt

For the tortellini dough

  • 250 gr. bread flour
  • 3 egg yolks
  • 2 eggs
  • 1 gr. salt
  • 1 gr. olive oil
  • 2 egg yolks, diluted with a little water, for brushing over the dough

For the tortellini filling

  • 125 gr. soft goat’s cheese
  • 125 gr. manouri
  • 50 gr. onion, finely chopped
  • 10 gr. olive oil
  • 5 gr. rosemary, finely chopped
  • Salt

For the pumpkin cream

  • 50 gr. olive oil
  • 1 kg. pumpkin, in cubes
  • 120 gr. onion, cut into medium dice
  • 150 gr. leek, cut into medium dice
  • 400 gr. cream
  • 2 gr. fresh thyme
  • Salt

For the fried sage leaves

  • Sage leaves
  • Sunflower oil

DIRECTIONS

For the dish

Place a small pot over medium heat, add the olive oil and sweat the leeks until soft, without allowing it to colour. Season with salt, add the pumpkin and cook until soft, again without allowing it to colour. Season with salt and add the pumpkin cream and boiled tortellini. Simmer until the cream thickens. Serve the tortellini and garnish with the fried sage leaves, crispy prosciutto and brown butter.

For the tortellini dough

Place all the ingredients in the food processor mixing bowl and combine using the kneading fixture. Cover the dough with cling film or a damp towel and allow to rest for 1 hour. Cut dough into four pieces. Dust a work surface with flour and position a piece of dough. Using your palm, open the dough slightly. Then pass it through the pasta machine successively through every grade, flouring every time, until it produces a thin and smooth sheet. Place dough on the work surface and cut into rounds using an 8 cm. pastry cutter (should make 16). Using a pastry brush, cover pastry rounds with the egg. Divide filling equally between rounds and place in the centre of each. Close pastry rounds to make a crescent shape, pressing the edges well together and removing the air from the pasta shape. Brush both ends of the shape with egg and bring together above the filling, pressing together to stick and make the tortellini. Boil tortellini in well-salted water for approx. 4 to 5 minutes. Drain and continue with the remaining stages of the recipe. If not planning to serve immediately, cool rapidly with cold water and store in the fridge.

For the tortellini filling

Place a frying pan over medium heat, add the olive oil and sweat the onion until soft. Season with salt and allow to cool completely. Mix cheeses together in a food processor. Add rosemary and onion, taste and place in a pastry bag

For the pumpkin cream

Place a pot over medium heat and sweat the pumpkin, leek and onion. Season with salt, add cream and simmer until the pumpkin softens. Five minutes before removing from the heat, add the thyme. Remove thyme, mix in a blender and pass through a chinois. Taste and season with salt if necessary

For the fried sage leaves

Place sunflower oil in a small pot and heat to 180°C. Place sage leaves in the oil making sure not to overfill the pot. Fry until bubbles stop forming around the leaves. Remove onto absorbent paper.

For the dish

  • 30 gr. olive oil
  • 150 gr. pumkin, cut into thick julienne
  • 80 gr. leek, cut into medium dice
  • 100 gr. pumpkin cream
  • 16 tortellini, boiled
  • 15 gr. crispy prosciutto (see pantry)
  • 16 sage leaves, fried
  • 30 gr. butter
  • Salt

For the tortellini dough

  • 250 gr. bread flour
  • 3 egg yolks
  • 2 eggs
  • 1 gr. salt
  • 1 gr. olive oil
  • 2 egg yolks, diluted with a little water, for brushing over the dough

For the tortellini filling

  • 125 gr. soft goat’s cheese
  • 125 gr. manouri
  • 50 gr. onion, finely chopped
  • 10 gr. olive oil
  • 5 gr. rosemary, finely chopped
  • Salt

For the pumpkin cream

  • 50 gr. olive oil
  • 1 kg. pumpkin, in cubes
  • 120 gr. onion, cut into medium dice
  • 150 gr. leek, cut into medium dice
  • 400 gr. cream
  • 2 gr. fresh thyme
  • Salt

For the fried sage leaves

  • Sage leaves
  • Sunflower oil

For the dish

Place a small pot over medium heat, add the olive oil and sweat the leeks until soft, without allowing it to colour. Season with salt, add the pumpkin and cook until soft, again without allowing it to colour. Season with salt and add the pumpkin cream and boiled tortellini. Simmer until the cream thickens. Serve the tortellini and garnish with the fried sage leaves, crispy prosciutto and brown butter.

For the tortellini dough

Place all the ingredients in the food processor mixing bowl and combine using the kneading fixture. Cover the dough with cling film or a damp towel and allow to rest for 1 hour. Cut dough into four pieces. Dust a work surface with flour and position a piece of dough. Using your palm, open the dough slightly. Then pass it through the pasta machine successively through every grade, flouring every time, until it produces a thin and smooth sheet. Place dough on the work surface and cut into rounds using an 8 cm. pastry cutter (should make 16). Using a pastry brush, cover pastry rounds with the egg. Divide filling equally between rounds and place in the centre of each. Close pastry rounds to make a crescent shape, pressing the edges well together and removing the air from the pasta shape. Brush both ends of the shape with egg and bring together above the filling, pressing together to stick and make the tortellini. Boil tortellini in well-salted water for approx. 4 to 5 minutes. Drain and continue with the remaining stages of the recipe. If not planning to serve immediately, cool rapidly with cold water and store in the fridge.

For the tortellini filling

Place a frying pan over medium heat, add the olive oil and sweat the onion until soft. Season with salt and allow to cool completely. Mix cheeses together in a food processor. Add rosemary and onion, taste and place in a pastry bag

For the pumpkin cream

Place a pot over medium heat and sweat the pumpkin, leek and onion. Season with salt, add cream and simmer until the pumpkin softens. Five minutes before removing from the heat, add the thyme. Remove thyme, mix in a blender and pass through a chinois. Taste and season with salt if necessary

For the fried sage leaves

Place sunflower oil in a small pot and heat to 180°C. Place sage leaves in the oil making sure not to overfill the pot. Fry until bubbles stop forming around the leaves. Remove onto absorbent paper.

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@Yiannis Lucacos

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