Pumpkin and sage tortellini filling

Time

1 hour total: 30 minutes attended, 30 minutes unattended

Storage notes

keeps in the refrigerator for up to 5 days; in the freezer for 6 weeks

Difficulty

easy

Yield

1120 g (servings 8 )

Ingredients

Weight

Volume

Procedure

Pumpkin, peeled and cubed or sliced ⅗" / 1.5 cm.

900 g

2 lbs

Olive oil

60 g

¼ cup

Salt

9 g

Pepper

2 g

Preheat oven to 190°C / 374°F.

Combine in a bowl and toss to coat the pumpkin.

Transfer to a baking tray lined with baking paper.

Bake 40 minutes.

Proceed with B, step 6.

Drain excess oil.

Transfer to a medium mixing bowl.

Olive oil

60 g

¼ cup

Red onion

70 g

1 small

Cook in a fry pan over medium-low heat until onions are soft, about 10 minutes.

Mix into with pumpkin mixture A.

Mash well.

Leave to cool, about 20 minutes

Ricotta

100 g

Crumble into pumpkin mixture B.

Egg yolk

17 g

1 large

Parmesan cheese, grated

25 g

2 tbsp

Nutmeg, grated

2 g

1 tsp

Sage, finely chopped

2 g

1 tbsp

Salt

1 g

Whisk to combine.

Mix into pumpkin mixture C.

Making ahead

Prepare and bake the pumpkin A.

Food pairings

Use as the filling for tortellini (Pasta dough) with Mushroom sauce for tortellini.

Nutrition

Serving size 140 g; calories 153.1 kcal, kilojoules 638.9 kJ, protein 5.8 g, carbohydrates 10.7 g, sugar 5.6 g, fat 8.6 g, saturated fat 3.6 g, unsaturated fat 6.4 g, trans fat 0 g, fiber 3.7 g, cholesterol 283.8 mg,

Author bhsimon

Yield

Servings

Serving size 140 g

Serve	Per serve
Energy (kcal)	153.1
Energy (kJ)	638.9
Protein (g)	5.8
Fat (g)	8.6
Carbs (g)	10.7
Sugars (g)	5.6
Fiber (g)	3.7
Sodium (mg)	17.7
Cholesterol (mg)	283.8

Full details