Tortellini with Pumpkin, Ricotta and Sage

Ingredients

• 300 g pumpkin flesh (from Hokkaido)
• 3 egg yolks
• 125 g flour
• 125 g semolina
• Salt
• flour (for working)
• 1 Egg white
• 250 g goat ricotta cheese
• 100 g grated Pecorino
• 1 egg
• 1 Garlic clove
• Salt
• Pepper
• nutmeg (ground)
• 3 sage stems
• 80 g Butter
• 4 tbsp grated Pecorino

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Coarsely dice the pumpkin flesh and place it on a baking sheet lined with parchment. Bake in the oven for about 30 minutes until soft. Let cool slightly, transfer to a tall mixing bowl and puree finely. Allow to cool and whisk in the egg yolks thoroughly. Combine flour, semolina and 1 tsp salt, then knead into a smooth, pliable dough with the pumpkin purée. Wrap in foil and rest for about 30 minutes.

3. 3.

   Meanwhile, for the filling mix ricotta with Pecorino and egg. Add the pressed garlic, stir, and season with salt, pepper and nutmeg.

4. 4.

   Roll out the dough on a floured surface (or use a pasta machine), cut circles of about 10 cm diameter. Place roughly 2 tsp of filling in the center of each circle, brush edges with beaten egg white, fold into half-moons, press edges firmly, lift the rim, shape into tortellini and pinch the dough tips together. Simmer in boiling salted water for about 6 minutes.

5. 5.

   Rinse sage leaves, pat dry and remove stems. Melt butter in a pan. Briefly sauté the sage. Drain the cooked tortellini, place on plates, sprinkle with cheese and serve.