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| roasted pumpkin & fontina tortellini with rosemary beurre noisette |
1. Egg-free pasta. It's surprising easy to make. I followed this Egg-free Pasta Recipe which pretty much substitutes the plain flour and eggs for Semolina flour. It tasted awesome and this is the recipe I use for all my home-made pasta.
2. Garnish. The pumpkin fondants were cut into squares because I didn't have a round cutter. I have to say that the texture is different and definitely tasted better when it was round. Oh, and I forgot to buy spinach! So what did I use instead? Broccoli and cauliflower. Not a great combination. It was quite plain and didn't really go well together. So, note to self - either skip the greens or get in the car and buy some spinach!
3. Filling. I looked high and low and could not find either cheeses mentioned in the recipe. Again I improvised and used haloumi for this recipe as it is quite salty and I thought it would be a good balance for the sweetness of the pumpkin. I skipped the eggs and used dried herbs from the pantry.
Original recipe by Peter Sheppard
Serves 6
Pasta
250g plain flour
pinch salt
1 egg
5 yolks
Garnish
1 bunch spinach
50 g hazelnuts roasted
Filling
50g diced fontina or raclette cheese
2 sprig thyme
2 sprig rosemary
1 butternut pumpkin
2 cloves of garlic
2 egg yolks
1 sprig rosemary finely chopped
METHOD
Pasta
Put the sifted flour and salt into a food processor. Combine the egg and 5 yolks and slowly add them to the flour. The mixture should now resemble bread crumbs - if it feels dry add a little water. Turn out onto the bench and knead to form a firm dough. Wrap in cling film and leave on the bench for 1 hour.
Filling
Peel and slice the pumpkin. Using a round cutter cut 6 rounds of pumpkin, add a good knob of butter and place over a low heat. Lay the remaining pumpkin on a tray with the rosemary, thyme and garlic, season, cover with foil and place in a 160C oven for 20 minutes or until soft. Remove the foil and cook for 10 more minutes. Pass the pumpkin through a sieve, add 2 egg yolks and the diced fontina.
Garnish
Pick and wash the spinach. Cook the pumpkin fondants until they are soft, turning them over part way through the cooking. When the fondants are cooked, remove the pumpkin and turn up the heat. Add the chopped rosemary and when the butter starts to brown remove from the heat. Wilt the spinach and set aside.
Prepare the tortellinis
Roll the pasta and cut into 12 x 8 cm diameter rounds. One at a time re-roll each round, brush with water and place a spoon of filling in the center. Fold over and press together. Cut away the excess pasta leaving 1 cm all around the filling. Holding each corner between thumb and index finger press your forefingers into the center and fold around. Brush with water and press together. Simmer for 3 minutes
To serve
Place a ball of spinach in the center of each plate and put 2 tortellini and a pumpkin fondant around. Sprinkle with the hazelnuts and the beurre noisette.
Pasta
250g plain flour
pinch salt
1 egg
5 yolks
Garnish
1 bunch spinach
50 g hazelnuts roasted
Filling
50g diced fontina or raclette cheese
2 sprig thyme
2 sprig rosemary
1 butternut pumpkin
2 cloves of garlic
2 egg yolks
1 sprig rosemary finely chopped
METHOD
Pasta
Put the sifted flour and salt into a food processor. Combine the egg and 5 yolks and slowly add them to the flour. The mixture should now resemble bread crumbs - if it feels dry add a little water. Turn out onto the bench and knead to form a firm dough. Wrap in cling film and leave on the bench for 1 hour.
Filling
Peel and slice the pumpkin. Using a round cutter cut 6 rounds of pumpkin, add a good knob of butter and place over a low heat. Lay the remaining pumpkin on a tray with the rosemary, thyme and garlic, season, cover with foil and place in a 160C oven for 20 minutes or until soft. Remove the foil and cook for 10 more minutes. Pass the pumpkin through a sieve, add 2 egg yolks and the diced fontina.
Garnish
Pick and wash the spinach. Cook the pumpkin fondants until they are soft, turning them over part way through the cooking. When the fondants are cooked, remove the pumpkin and turn up the heat. Add the chopped rosemary and when the butter starts to brown remove from the heat. Wilt the spinach and set aside.
Prepare the tortellinis
Roll the pasta and cut into 12 x 8 cm diameter rounds. One at a time re-roll each round, brush with water and place a spoon of filling in the center. Fold over and press together. Cut away the excess pasta leaving 1 cm all around the filling. Holding each corner between thumb and index finger press your forefingers into the center and fold around. Brush with water and press together. Simmer for 3 minutes
To serve
Place a ball of spinach in the center of each plate and put 2 tortellini and a pumpkin fondant around. Sprinkle with the hazelnuts and the beurre noisette.
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