Tortellini filled with goat’s cheese, pumpkin cream and brown butter

Ingredients

• 30 gr. olive oil
• 150 gr. pumkin, cut into thick julienne
• 80 gr. leek, cut into medium dice
• 100 gr. pumpkin cream
• 16 tortellini, boiled
• 15 gr. crispy prosciutto (see pantry)
• 16 sage leaves, fried
• 30 gr. butter
• Salt
• 250 gr. bread flour
• 3 egg yolks
• 2 eggs
• 1 gr. salt
• 1 gr. olive oil
• 2 egg yolks, diluted with a little water, for brushing over the dough
• 125 gr. soft goat’s cheese
• 125 gr. manouri
• 50 gr. onion, finely chopped
• 10 gr. olive oil
• 5 gr. rosemary, finely chopped
• 50 gr. olive oil
• 1 kg. pumpkin, in cubes
• 120 gr. onion, cut into medium dice
• 150 gr. leek, cut into medium dice
• 400 gr. cream
• 2 gr. fresh thyme
• Sage leaves
• Sunflower oil