Recipe of the week: Pumpkin & Sage Tortelloni
A deliciously delicate recipe from the autumn menu at Osteria in The Barbican, this pumpkin and sage tortelloni is the perfect way of using any pumpkin leftover from carving at this time of year.
450g fresh pasta (yields)
For the dough
275g ‘oo’ pasta flour (little extra for dusting)
3 large eggs
1 tsp salt
For the filling
50g pumpkin puree
A pinch of salt
A pinch of pepper
Lemon zest (1 Lemon)
15g of butter (diced and cold)
Sage (chiffonade or chopped)
50ml vegetable stock
Crispy sage – Deep fry in a 170*c oil and leave to dry on kitchen towel.
Pumpkin seed – Toasted in the oven at 160*c for 3 minutes.
Mix the flour egg and salt to form soft dough, cover with cling film and leave to rest in the fridge for 30 minutes.
For the filling mix ricotta, pumpkin, sage, salt, pepper, lemon zest in a bowl and transfer it to a pipping bag.
Once the pasta dough is rested, set up the pasta machine, starting from the highest setting roll the dough into thin sheets, continue until you reach the first setting, and the dough is a thin long sheet.
Now add the filling leaving an inch gap. Make sure the filling is a bit closer to you and leave some space on top of the sheet as you will need to cover the filling.
Once done use a cookie cutting to cut half-moon shapes, pinch the ends and twist.
Add extra flour on a tray to prevent the pasta from sticking to each other, leave to rest for 15 minutes.
For the sauce
Add butter in a pan, once the butter melts add veg stock and stir to form a emulsion.
Make sure the butter does burn so keep the heat on medium flame.
Add the chopped sage, move the pan away from the heat.
Add a pot of water, add a tablespoon of salt to season the water, and bring the water to a boil add the pasta carefully, once the pasta starts to float on top, carefully scoop it out and add it to the sauce pan, and slowly stir making sure the pasta doesn’t break.
Add it back to the heat, season the sauce, let the sauce reduce till it coats the pasta, take off from the heat and plate, garnish it with crispy sage and toasted pumpkin seeds for texture.