Butternut Squash and Sage Tortellini

Butternut Squash and Sage Tortellini

I love pasta. I could eat pasta for every meal of each day. Even better than merely eating pasta, is eating homemade pasta. It’s just incomparable. I was bought a beautiful Marcato Atlas 150 a couple of Christmas’ ago as a gift, and what a gift! I love my pasta roller!

Using a food processor to whizz up the dough is a cheat but it makes homemade pasta so much more accessible. Of course you can mix it by hand it you like, but for days where I want fresh pasta quickly there is no questioning my use of the blender.

In this recipe I made a sage pasta instead of adding the sage to the filling. I just like the speckled look of herby pasta and the distinction between the filling and the pasta itself!

Ingredients:

  • 100g Tipo ’00’ flour
  • 1 egg and 1 egg yolk
  • Pinch of salt
  • Ice water
  • 2 heaped teaspoons of fresh or dried sage

Filling:

  • 200g butternut squash, peeled and sliced
  • Olive oil
  • Salt
  • Pepper

Method:

For the sage pasta, in a blender, add the flour, sage, eggs and salt and mix until breadcrumbs are formed. If the mixture is a little dry add 1-2 teaspoons of ice water, then using your hands form into dough.

On a lightly floured surface knead the dough for 5 minutes, then cover in cling film and refrigerate for 30 minutes.

Whilst the dough is refrigerating prepare the butternut squash. Simply boil for around 10 minutes or until tender, drain then mash. Add a tablespoon of olive oil and a sprinkle of salt and pepper. Set aside.

Roll the dough out on a floured surface with a rolling pin, then using a pasta machine continue to roll out the pasta to desired thickness. With tortellini I tend to roll the pasta reasonably thin, probably between 1 and 1.5mm.

For the assembly:

Either using a square cutter or by hand, cut your pasta sheets into smallish squares and set aside dusting each with a little flour.

Next, take a square and place a small amount of the butternut squash mix in the centre.

Wet your index finger with a bit of water and dot the three points on one side of the pasta square, fold in half and press down on the edges to form a triangle.

Take the bottom of the triangle and fold upwards.

Place your little finger on top of the filling, then with your right hand pull each side of the pasta and pinch together in the middle.

Once you have spent a somewhat monotonous 30 mintues of tortellini making I’m sure you’ll be more than ready to eat. So cook for 2-3 minutes in plenty of generously salted boiling water.

Serve with olive oil, pepper and parmesan shavings.

Makes one hefty portion.

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One response

  1. Pingback: Asparagus Tortellini « Indulge & Devour

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