From The Silver Spoon which was a wedding pres from A'dair & Tash comes Pumpkin Tortelli.
Mr Blue-eyes has mastered the art of pasta making and is now on to trying new fillings and non tomato sauces.
4 cups pumpkin, peeled, seeded and chopped
2 tablespoons olive oil
2/3 cup Parmesan cheese, freshly grated, plus extra to serve
2 eggs, lightly beaten
1 1/2-2 cups bread crumbs
200gr Fresh Pasta Dough
1/4 cup butter
8 fresh sage leaves
Salt and pepper
Preheat the oven to 220c. Put the pumpkin in a roasting pan, drizzle with the oil, cover with foil and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, add the Parmesan and eggs and season with salt and pepper. Stir in enough bread crumbs to make a fairly firm mixture. Roll out the pasta dough into a sheet and stamp out 7.5cm rounds with a cookie cutter. Spoon a little of the pumpkin filling into the center of each round, fold in half and crimp the edges. Cook the tortelli in a large pan of salted, boiling water for 10 minutes. Meanwhile, melt the butter in a frypan, add the sage and cook for a few minutes. Drain the tortelli, place in a warm serving dish and sprinkle with the sage butter and extra Parmesan.
We ended up making ravioli shapes as we didn't have a nice round cutter and Mr Blue-eyes has the ravioli technique down pat. We also forgot to add the parmesan into the pumpkin mixture but it was still pretty damn yummy (if a bit naughty with the butter sauce).