FANCY PUMPKIN CARVING RECIPES

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TORTELLINI WITH PUMPKIN, BROWN BUTTER AND SAGE - DELICIOUS. MA…



Tortellini with pumpkin, brown butter and sage - delicious. ma… image

Give your shop-bought tortellini a gourmet twist via this classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin from Donal Skehan. It will brighten even the darkest of winter days. Or, try a creamy comfort-food spin on Spanish omelette with this pumpkin, sage and ricotta tortilla. For more of Donal’s recipes, visit donalskehan.com    

Provided by Donal Skehan

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield Serves 4

Number Of Ingredients 9

1 small pumpkin, peeled, deseeded and sliced
3-4 fresh thyme sprigs
1 tbsp olive oil
500g spinach and ricotta tortellini
100g butter
75g blanched hazelnuts, roughly chopped
2 fresh sage sprigs, leaves picked
100g cashel blue to serve (see Know-how)
Best quality extra-virgin olive oil to serve

Steps:

  • Heat the oven to 180°C/160°C fan/gas 4. Put the pumpkin on a large baking tray with the thyme sprigs and sprinkle with the olive oil. Season generously with sea salt and ground black pepper, then roast in the oven for 40 minutes or until tender and caramelised at the edges. Once cooked, keep warm.
  • Towards the end of the pumpkin cooking time, bring a large pan of water to the boil and season generously with salt. Once boiling, add the tortellini and cook until tender but still with some bite. Drain and reserve a cup of the starchy cooking water to use in the sauce.
  • While the pasta cooks, put a large heavy-based frying pan over a low-medium heat and add the butter. Add the hazelnuts to the pan, tossing to coat them evenly in the warm butter. Cook for 4-5 minutes until the hazelnuts have toasted. Stir in the sage leaves and allow to toast in the golden butter mix.
  • Toss the roasted pumpkin and tortellini into the pan, adding a splash of reserved pasta cooking water to loosen, if needed.
  • Serve the pasta on warmed plates. Crumble over some blue cheese along with a generous drizzle of the best quality extra virgin olive oil you have to hand. Finish with a sprinkle of salt and a grinding of black pepper.

Nutrition Facts : Calories 724kcals, FatContent 53.5g fat (23.9g saturated), ProteinContent 18.4g protein, CarbohydrateContent 40.1g carbs (9g sugars), FiberContent 4g fibre

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