250g 00 Flour / extra for dusting
Salt 1 tbsp of extra virgin olive oil
4 Eggs / 2 Yolk
Butternut & sage filling:
1/2 butternut squash
1 tsp cumin
Sage 1/2 Tsp
Fresh grated nutmeg
2 tbs of cooking oil
1/2 onion peeled, cut in half, thinly sliced
1 L garlic
15g Parmesan cheese
Salt / pepper
Black garlic brown butter
5 Tbsp of unsalted butter
4 black garlic
1/2 cup of single cream
Salt / pepper
Sprinkle of Nutmeg
Sprinkle of cumin
Preheat the oven to 160C Add the butternut squash, 1 Tbs of oil, salt, sage, and pepper, and bake until it's golden brown and tender.
For the pasta, add the flour salt, create a hole then add the olive and eggs and start bringing everything together until you form a rough dough. Knead the dough until it’s all combined, wrap it in a cling film and leave it resting in the fridge.
For the butternut squash filling: start by sautéing the finely chopped onions in 1 tbs of oil. Add the garlic, sage, cumin, and nutmeg give everything a mix, and keep cooking until the onion becomes transparent add salt & peppers give it a final mix, and leave it on the side * Take out the butternut squash and add it to the blender followed by the cooked onion and Parmesan blend until smooth. Leave it in the fridge until it’s cooked down.
Once the pasta is rested roll out the pasta into thin sheets then divide the pasta into quarters making sure all sheets are covered straight away to prevent drying up quickly. Cut the sheets into rounds then place 1 tsp of filling in the middle of each pasta. Dip fingers in water and roll it around the edge while folding. At this stage the pasta should look like half a moon then draw the two corners together to form the tortellini shape. Leave them on the side to dry up.
For black garlic burnt brown butter, you need to start by heating up your pan on medium heat. Add the butter and keep whisking frequently. Once melted add the black garlic and you will notice the butter will start to create foam keep watching carefully until you can smell a nutty aroma coming out of the butter. Remove from the heat and add in a bowl to stop the butter from cooking leave it to rest and take out the black garlic from the brown butter as soon as you need to serve. Cook the tortellini in salty water and remove it once they start floating.
Creamy sauce. In a pan add the cream and spices and keep cooking it until it starts to boil remove and serve. In a bowl add 5 to 6 tortellini followed by 3 tbs of creamy sauce and a drizzle of the brown butter then garnish it with fresh thyme and lemon zest.