ROASTED BUTTERNUT SQUASH AND RICOTTA TORTELLONI

ROASTED BUTTERNUT SQUASH AND RICOTTA TORTELLONI

Pasta making is one of those incredibly rewarding bits of cooking. We’re hoping you’ll enjoy this new favourite from The Builder’s Arms new Spring menu.


ROASTED BUTTERNUT SQUASH AND RICOTTA TORTELLONI
Prep Time
2 hours
Cooking Time
10 mins
Difficulty
Hard
Serves
8

Ingredients

Butternut squash puree
1kg Butternut Squash
400g fresh Ricotta
3 clove of garlic
30g of fresh oregano
10ml of olive oil
5g salt, 3g black peppercorn

Fresh Pasta dough
500g plain flour “00”
5 fresh eggs
5ml olive oil

Brown Butter Sauce:
70g of Unsalted Butter
Squeeze of ¼ of fresh lemon
5g capers
2g salt
5g dried sage


Directions

Butternut squash puree
Start by slicing a large butternut squash in half lengthwise and scoop out and toss the seeds.

Place the squash cut side up on a foil lined baking sheet, top the halves evenly with the garlic, oregano, olive oil, salt and pepper, then roast for about an hour. Scoop out the flesh into a blender.
Add 400g of fresh ricotta and taste.

Fresh Pasta dough
Mix flour, eggs and olive oil and form a dough, cover with cling film and leave to rest for 30 min.

Cut the dough and feed it through the pasta machine until you have a smooth sheet of pasta, cut a square shape and fill it with butternut squash mix and close as tortelloni shape.

Brown Butter Sauce


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