Serves 6 to 8
Pumpkin filling
- 1.5 kg Kent pumpkin, cut into wedges, seeds removed
- 50 g unsalted butter
- 11/4 tablespoons olive oil
- 1 clove garlic, chopped
- 1/2 long red chilli, chopped
- 1 leek, white part only, rinsed well and chopped
- 1/4 bunch sage, leaves finely chopped
- 20 g Parmigiano, grated
- 50 g Gruyere, grated
- 3 tablespoons fresh breadcrumbs
- sea salt and cracked ground pepper
To make the filling, preheat the oven to 170°C (fan-forced). Spread out the pumpkin on a baking tray and roast for 50 minutes or until soft. Allow to cool slightly, then scoop the flesh away from the skins, discarding the skins, and leave the flesh in a colander for 20 minutes to drain away any excess liquid. (This liquid is delicious and sweet, and could be kept to make a dressing.)
Heat the butter and olive oil in a large saucepan over medium heat and cook the garlic and chilli for a few minutes. Add the leek and sage and cook for 5–10 minutes or until wilted and soft. Transfer to a large bowl, add the pumpkin, Parmigiano and gruyere and mix well. Add the breadcrumbs, making sure to keep the mixture not too moist and not too dry. Season to taste and set aside to cool completely.
Pasta Dough
- 115 gm whole eggs
- 225 gm yolks
- 500gm durum wheat flour
- Pinch of salt
To make the pasta dough, place all the ingredients in an electric mixer fitted with the dough hook. Mix on low speed for 6–8 minutes or until a dough has formed. Add a little water if required – the dough should be soft but not sticky. Wrap the dough in plastic film, then rest in the fridge for 2 hours.
Cut the dough into two or three pieces. Working with one piece at a time, roll the dough through the widest setting of your pasta machine, then fold it in half and roll it through again; repeat several times until the dough is silky and smooth. (This is called ‘laminating’.) Continue to roll the pasta through the machine, reducing the setting each time, until the dough is 1–2 mm thick.
Lay the pasta sheets on a lightly floured work surface and use a 7 cm cutter to cut out rounds. Cover the pasta with a tea towel as you work to prevent it from drying out.
Place a teaspoon of the pumpkin filling in the centre of each round. Using your finger, lightly wet the pasta around the filling. Fold the circle in half, pressing the edges to seal. With the straight edge facing you, bring the corners towards you, overlapping and pressing firmly together. Place the filled tortellini on a well-floured tray and keep covered with a tea towel. Repeat with the remaining dough and filling.
Crispy sage
- Cottonseed or vegetable oil, for cooking
- 18 sage leaves
Pour a good amount of cottonseed oil into a medium saucepan and heat to 170°C. Add the sage leaves and cook for 5 seconds or until crisp, then remove with a fine-mesh strainer and drain on paper towel.
To assemble
- 50 g unsalted butter
- 2 teaspoons chopped sage
- 2 tablespoons grated Parmigiano
Bring a large saucepan of salted water to the boil. Add the tortellini and stir gently to ensure they don’t stick. Cook for 3–4 minutes or until al dente.
Meanwhile, heat the butter in a frying pan and cook for 3–5 minutes, stirring constantly, until the butter turns nut-brown. Drain the tortellini and add to the butter, along with the chopped sage and Parmigiano. Gently toss together, then serve garnished with the crisp sage leaves.
