Recipe of the Month

November Recipe by Ashburton Cookery School

Butternut Squash & Amaretti Tortellini with Sage & Hazelnut Butter!

Tort. bigger
Photograph by David Griffen

for the Pasta Dough (serves 4)
225g double zero pasta flour
25ml olive oil
2 medium eggs
2 egg yolks
grated nutmeg
fine sea salt

Step 1 Sieve the flour and place in a bowl, add a good pinch of salt and plenty of grated nutmeg.

Step 2 Mix the eggs and oil together.

Step 3 Make a well in the middle of the flour and add ½ the egg mix. Start to mix quite vigorously adding more egg until the appearance of damp breadcrumbs is achieved, do not squeeze the dough or it will combine before its ready.

Step 4 Using your hands, combine together as a dough and divide into 4 equal balls.

Step 5 Wrap the balls tightly in cling film and allow to rest for 1 hour.

The pasta is now ready to roll through a pasta machine.
for the Squash & Amaretti Biscuit Filling (serves 4)
250g butternut squash
1 tablespoons virgin olive oil
50g finely chopped onions
30g finely grated Parmesan
20g crushed amaretti biscuits
30g fresh white breadcrumbs to bind
sea salt
black pepper

Step 1 Sweat the onions in a little olive oil until softened but without any colour and allow to cool.

Step 2 Peel and chop the squash into equal 2.5cm pieces and coat in olive oil.

Step 3 Place on a hot roasting tray and cook on a high temperature until lightly coloured and softened. Turn occasionally with a fish slice so the squash is evenly coloured.

Step 4 Whilst hot put in a food processor and blend until smooth, allow to cool.

Step 5 Add the cooked onions, Parmesan and crushed amaretti biscuits.

Step 6 Season with salt and pepper and add enough breadcrumbs to bind the mixture together.

To complete: roll the pasta thinly into 4 long sheets the width of the pasta machine. Carefully cover 3 sheets with clingfilm whilst you work on one sheet. On a floured board cut pasta rings with a 6 or 7cm cutter. Brush the edges of the circles with water. Place 1/2 teaspoon of amaretti mix on the pasta circle and press firmly. Fold over in half, dampen ends and twist to form tortellini. Place all the tortellini into boiling water for 3 minutes. Remove and drain. Serve immediately with flavoured butter.
for the Sage & Hazelnut Butter (serves 4)
50g unsalted butter
4 fresh sage leaves
½ lemon
75g roasted, skinned & chopped hazelnuts
cracked black pepper

Step 1 Place the butter in a frying pan on a high heat.

Step 2 Allow butter to melt and start to foam, you will notice that it stops making a sizzling noise.

Step 3 When you reach this stage the butter should be browning with a nutty smell.

Step 4 Add the lemon juice (stand back from the pan to avoid fat splashes and burns).

Step 5 Add the chopped sage leaves, hazelnuts and black pepper.

Step 6 Roll the tortellini in the butter very quickly and serve.