Tag Archives: butternut

Butternut Tortellini all the way

14 Jan

As Christmas is over and everyone has had their fill of meat I thought i’d tell you what I’ve been making today. A quick and easy pasta tortellini dish , simple to make the tortellini’s, sauce is straight forward, filling a little bit fiddly! – taste is fantastic!

Butternut ,sage & peccorino tortellini’s with tomato , anchovy & black olive. 

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ingredient’s for the pasta:

8 Free range Med egg yolks ,1 x tablespoon of olive oil , 300 gs of triple zero flour or a good pasta flour. Mix the ingredients together in a food processor until it forms a paste or crumbles together, then remove and kneed together until a soft dough is formed – clingfilm & chill until filling ready.

Butternut filling:

1 Medium butternut squash (skinned /de-seeded). Roast this in a pan with 2 cloves of garlic(not chopped) and a little olive oil. Cover with tin foil to stop in catching. Once cooked mash to a puree with the roasted garlic , season lightly – add 40 g grated peccorino sado (this is a salty cheese so be careful not to add too much) add 20g chopped sage. Once the mix is cool – roll out your pasta(pasta machine may be required) as thin as you can get (so you can see your hand through it)  aim to cut out 6x rounds (4-5  inch). spoon the mix into the centre(teaspoon), rub the rim of the round with a little egg yolk , dip your finger tips in flour and fold the round in half then turn each point into the centre under the middle(filled area).

To make the sauce – seat shallot & garlic in a pan with chopped anchovy and a drop of olive oil, add tomato juice , 1 teaspoon of sugar and 5 black olives(pitted), simmer for 10 minutes until shallots cooked, add dice of chopped tomato flesh(not seeds or skin) season, black pepper – remove from heat.         Image

To put the dish together – place the tortellinis in boiling water with a little oil seasoning – cook for 4 minutes. Remove and lightly toss with 1/2 the sauce , place in bowl , add remaining sauce , black pepper , garnish with deep fried sage leaves. Simple! Any feedback most welcome 🙂

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