Pumpkin Tortellini
Ingredients
- For the pasta
- 400 grams Pastry flour
- salt
- 4 eggs
- 1 Tbsp vegetable oil
- For the filling
- 2 shallots
- 1 ½ centimeters fresh ginger
- 3 Tbsps olive oil
- 400 grams Pumpkin
- 100 milliliters dry white wine
- 100 milliliters Vegetable broth
- freshly ground peppers
- 1 tsp Curry powder
- 30 grams freshly grated Parmesan
- For preparing
- Pastry flour (for kneading)
- egg whites (for brushing)
- For the fennel
- 2 Fennel bulb
- 1 Tbsp butter
- 100 milliliters Vegetable broth
- 2 Tbsps Pumpkin seed
Preparation steps
Preheat the oven to 200°C (approximately 390°F).
For the pasta: Combine flour and salt on the work surface. Create a well in the center and add eggs, oil, and about 3 tablespoons cold water. Knead everything into a smooth dough, shape into a ball and wrap with a damp tea towel. Let rest for 30 minutes.
For the filling: Peel and mince shallots and ginger. Heat 1 tablespoon oil in a pan and sweat shallots and ginger. Dice pumpkin flesh and add to pan. Deglaze with wine and broth and simmer for about 10 minutes over medium heat. Season with salt, pepper and curry. Let cool and stir in parmesan.
Divide dough into portions and thinly roll out on a floured surface. Cut out circles, about 6 cm (approximately 2 1/3 inch) in diameter. Add a hazelnut-sized portion of filling to each dough circle. Brush edges with egg whites and fold in half. Press to seal and fold into a tortellini shape. Boil in salted water for about 5 minutes, then drain.
For the fennel: Rinse bulbs, cut in half, remove hard stalk and julienne. Heat remaining oil and butter in a pan and fry fennel. Deglaze with vegetable stock and cook for about 5 minutes. Add pumpkin seeds and season with salt and pepper.
Plate tortellini and serve with fennel.
