Casual Kitchen -   Butternut Squash and Ricotta Tortellini

Butternut Squash and Ricotta Tortellini

24th April 2016

I love making pasta, I find the whole process extremely therapeutic. The best part is that once you’re done, you’ve got a warm bowl of hearty food to indulge in.

Despite not being entirely seasonal I think my roasted Butternut Squash and Ricotta Tortellini is the perfect dish for the weather at the moment. It’s light enough for the impending sunshine but still warming and comforting to help with that mild chill in the air.

Ingredients

  • 200g ’00’ Flour (pasta flour)
  • 2 good quality eggs with rich yolks
  • 1/2 Butternut squash
  • 2 cloves of garlic
  • 100g Ricotta
  • 50g Butter
  • 2 tbsp Chopped and roasted hazelnuts
  • 2 handfuls of spinach
  • Parmesan cheese
  • Fresh sage
  • Olive oil
  • Seasoning

Method

  1. Pre-heat your oven to 180 degrees celsius.
  2. Start by slicing a butternut squash in half, lengthways, leave one half and with the other scoop out the seeds and pulp. Score the squash in a criss-cross pattern and place in a roasting tin. Crush your cloves of garlic and with a glug of olive oil rub the garlic against the flesh of the squash. Then roast for a goof 45 minutes until the flesh is soft and tender.
  3. While that’s roasting, begin on your pasta. Sift 200g of your flour and combine with two eggs and a small pinch of salt. Work it all together with a soft touch and when it’s started to combine, then work it with a bit more strength. Once the dough has formed and it’s a consistent colour, wrap it in cling film and refrigerate for 30 minutes.
  4. Once the squash is done, take it out of the oven and scoop the flesh from the skin and mash with a spoon in a large bowl. Once it’s cooled, combine it with chopped sage, fresh gratings of parmesan, ricotta and mix thoroughly. Season heavily along the way, remember to taste as you go.
  5. After the pasta has chilled, take it out of the fridge and use a pasta machine to roll long thin sheets. Cut discs using a cutter or slice around a ramekin.
  6. Once you have your pasta discs add 1 tsp of your squash and ricotta filling. Then fold over and pinch the ends together to form the classic tortellini shape. Refrigerate again to ensure that the pasta is firm.
  7. While the pasta firms up in the fridge, set a large, salted, pan of water to boil and begin making the light beurre noisette sauce. Put the butter, chopped sage and hazelnuts into a pan and over a medium heat wait for the butter to clarify and begin to change colour. Just before it goes into a rich brown territory take it off the heat.
  8. Over the boiling pan of water, steam some spinach until it just wilts and plate up. Then boil your tortellini for 1 minute and 20 seconds. You’ll notice when they’re done that they begin to float. Drain and place three of the tortellini back to back and drizzle over the beurre noisette sauce. Then finally finish with a fresh grating of parmesan.