Offering a twist on an old favourite, this recipe from Guy Grossi features chilli, garlic and leek in the tortellini pumpkin filling.
- 150 g (1 cup) '00' pasta flour (see Note), plus extra, to dust
- 1 egg
- 1 egg yolk
- 350 g Japanese pumpkin
- 100 g chopped butter, plus
- 15 g extra 1 tbsp olive oil
- 1 garlic clove, crushed
- ½ long red chilli, finely chopped
- 1 small leek, white part only, trimmed, finely chopped
- 3 sage leaves, finely chopped, plus 6 extra, torn
- 3 tbsp finely grated parmesan
- 1 tbsp finely grated gruyère
- 2 tbsp stale breadcrumbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Drink match 2010 Ducks in a Row Fiano.
To make pasta, mound flour on a work surface, make a well in the centre and add egg, egg yolk, 1 tbsp water and a pinch of salt. Using a fork, gradually draw in flour until mixture is thick, then work in remaining flour using your hands. Knead dough for 6 minutes or until firm, adding extra flour if sticky. Wrap in plastic wrap and set aside for 1 hour.
Meanwhile, make pumpkin filling. Preheat oven to 220°C and cut pumpkin into 2 cm wedges, leaving skin on and discarding seeds. Place, skin-side down, on an oven tray and roast for 30 minutes or until soft. Cool.
Scoop pumpkin flesh and discard skins. Place in a colander over a bowl and leave to drain any excess liquid for 10 minutes, stirring occasionally.
Meanwhile, heat 15 g butter and oil in a frying pan over medium–high heat and cook garlic and chilli for 30 seconds or until fragrant. Add leek and cook for a further 5 minutes or until soft.
Place pumpkin in a bowl and mash. Add leek mixture, finely chopped sage leaves, 1 tbsp parmesan and gruyère, and stir until well combined. Gradually add breadcrumbs, making sure mixture is not too moist and not too dry. Season with salt and pepper.
To roll pasta dough, divide dough in half. Place one half on a lightly floured work surface and roll out until 5 mm thick and about 12 cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the second thinnest setting: 2 mm. Repeat with remaining dough.
To make tortellini, place pasta sheets on a lightly floured work surface and cut into 30 x 7 cm squares. Place 1 tsp pumpkin filling in the centre of each square. Working with 5 squares at a time, dip your finger in water and dampen edges of squares. Fold in half diagonally to form a triangle, pinching edges to seal. Using your thumb, press the middle of the long edge of the triangle up towards the point, then bring the two bottom corners together. Pinch corners together with a little water to seal and place on a floured tray. Repeat with the remaining pasta and pumpkin filling.
Bring a large saucepan of salted water to the boil. Working in batches, add tortellini and stir with a wooden spoon to ensure it doesn’t stick to the pan. Cook for 3 minutes or until pasta is al dente, then remove with a slotted spoon and transfer to a plate.
To make sage butter, cook 100 g butter in a frying pan over medium heat for 5 minutes or until it turns nut-brown. Add remaining sage leaves, parmesan and tortellini. Toss to coat and serve immediately.
• 00 or doppio-zero pasta flour is available from selected supermarkets and delis.
Photography by Derek Swalwell.
As seen in Feast magazine, October 2011, Issue 2.