Pumpkin and Goat's Cheese Tortellini - James Martin Chef

Name: Pumpkin and Goat's Cheese Tortellini - James Martin Chef
Ingredients: 250g 00 flour; 250g semolina flour; 5 eggs; 200g roasted pumpkin skinned; 100g goats cheese; 2 sage leaves diced; Salt and pepper; 25g butter; 50ml white wine; 150ml double cream; 1 lemon juice only; 25g pumpkin seeds; 15g butter; 6 sage leaves; Pumpkin oil to drizzle; To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.; Mix the pumpkin, sage and goat’s cheese together, season and mix again.; To make the sauce, melt the butter, add wine and bring to the boil then finish with the cream and lemon and season.; Fry the seeds and sage in butter for a minute.

www.jamesmartinchef.co.uk

This Pumpkin and Goat's Cheese Tortellini recipe makes the most of great seasonal produce. The pumpkin is sliced and roasted for 30 mins with its skin on.

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Ingredients

250g 00 flour
250g semolina flour
5 eggs
200g roasted pumpkin skinned
100g goats cheese
2 sage leaves diced
Salt and pepper
25g butter
50ml white wine
150ml double cream
1 lemon juice only
25g pumpkin seeds
15g butter
6 sage leaves
Pumpkin oil to drizzle
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
Mix the pumpkin, sage and goat’s cheese together, season and mix again.
To make the sauce, melt the butter, add wine and bring to the boil then finish with the cream and lemon and season.
Fry the seeds and sage in butter for a minute.