Ingredients for the filling
1 medium butternut
2.5 ml grated nutmeg
Salt and pepper to taste
Ingredients for the pasta
200g bread flour (strong flour)
2 whole eggs
20ml olive oil
Ingredients for Beurre Noissette
50g pine nuts
Set the oven to 180 ͦC. Roast the butternut in the oven till soft – approximately 2 hours. Meanwhile mix the ingredients for the pasta, and knead till it comes together in a hard, smooth dough. Wrap with cling film and place in the fridge for 30 minutes to rest. When the butternut is done, allow to cool completely before you use it. Then scrape the seeds off and discard. Scrape the rest of the butternut in to a bowl, add the rest of the ingredients and mix well.
To make the tortellini, roll the pasta through the machine, starting at the highest number. Roll it three times; folding it in half after each roll. This is called laminating. Then adjust the rollers after every roll till the pasta is very thin, or you reach one on the adjusting knob. Remember to flour the pasta after every second roll.
Use an 8cm diameter cookie cutter to cut circles from the dough. Place a small amount of the filling in the middle of the pasta, and fold as instructed in the video clip. Continue till all the pasta dough is used. Then blanch the pasta, allowing it to rise to the surface and then remove it and refresh with ice water.
In a hot pan, melt the butter, sage and pine nuts, and add the tortellini. Sauté the pasta in the butter till the butter is lightly burnt; the colour should be light brown.
Serve with Napolitana sauce, basil pesto or freshly grated Parmesan cheese.
In this YouTube clip, André Gerber, Camp Jabulani’s chef extraordinaire, shows us how to make this scrumptious dish with the help of his GoPro camera. He also shares where the name Tortellini comes from … It’s not what you expect!