Closely resembling the last dish I cooked on Masterchef Australia, this dish is a real favourite. The sweetness of the roasted pumpkin marries beautifully with the succulent prawns and the moreish sage butter sauce. This is not an every day dish, it takes a little time to make, but it’s worth it.
These are named tortelloni as they are larger than the more commonly known tortellini. You only need 3 – 5 of them on a plate per serve.
Like most Italian cooking, a few ingredients paired together to make an incredibly complex meal. The delicacy of the tortelloni makes this a truly memorable meal. Set some time aside and make this for someone you love.
You will need to follow my BASIC PASTA DOUGH RECIPE to make the pasta dough.
- 300gm plain 00 flour
- 3 eggs
- 350 g butternut pumpkin
- Olive oil
- 60 gm firm, dry ricotta
- ¼ cup grated Parmesan cheese
- ¼ tsp freshly grated nutmeg
- ¼ tsp salt
- 300g raw large prawns
- 2 tbsp pinenuts
- 200g unsalted butter
- 10 sage leaves
- Make the pasta dough as per my basic pasta dough recipe. Allow to rest for 30 minutes.
- Meanwhile, get on with the filling.
- Preheat oven to 180 degrees celcius.
- Peel the pumpkin and cut into large cubes. Place on a lined oven tray and drizzle with a little olive oil. Place in the oven and bake for 30 minutes, or until you can pierce easily with a knife.
- Remove from the oven and mash or pulse in a food processor until smooth. Allow to cool completely.
- Mash the ricotta so that it is nice and smooth, then add to the pumpkin mix.
- Add the parmesan, nutmeg and salt. Taste and adjust the seasoning if necessary.
- Set aside while you roll the pasta.
- Roll out the pasta dough to the 2nd last setting. Read my basic pasta dough recipe to fully explain this if you've never done it before.
- Lay the sheets of pasta on a bench lightly dusted in flour.
- Cut 8cm squares using a pastry wheel or a knife.
- Place a teaspoon of pumpkin filling into the centre of the square. Brush the edges with a little water, then fold the square in half to form a triangle. Use your fingers to press around the filling to ensure all air is expelled.
- Now take the two corners furthest from each other, brush one with a little water, then bring in to the middle and stick together to make a tortelloni shape. It will look like a little priest's hat.
- Lay on a tray dusted with flour and continue until all the tortelloni are made.
- Meanwhile, heat a frypan to med-high heat. Add the pinenuts and toss around until they just start to go golden brown. Remove immediately from heat and set aside.
- Add a little olive oil to the frypan, about a tablespoon, and add the prawns. Cook 2 minutes per side, or until just cooked. Set aside.
- Bring a pot of water to the boil.
- Add a handful of salt to the pot and then drop in the tortelloni. Use a spoon to turn them in the water every now and then, and cook until the pasta is cooked through. This will take about 4 minutes.
- While the tortelloni are cooking, add the butter and sage leaves to a small saucepan and heat on medium. Cook until the butter has melted and is foamy. Remove from heat. Do not over cook or the butter will burn.
- Quickly lift the tortelloni out of the water with a slotted spoon and place straight into the pan with the sage butter. Toss around. Add the prawns, toss again and allow to heat through for a few seconds. Throw in the pinenuts.
- Arrange on a plate and serve with any remaining sauce drizzled over