Pumpkin Stuffed Tortellini

Multiple steps but they are individually very simple.

Pasta:

1 whole egg and one teaspoon of olive oil for every hundred grams of all purpose flour. Make a non sticky and soft dough and refrigerate for an hour.

Ricotta Cheese:

Bring a liter of whole fat milk almost to a boil. Switch off the heat and add a tablespoon of vinegar with a pinch of salt. Stir and leave aside for a couple of minutes. Strain using a cheese cloth. The cheese will remain in the cheese cloth as the whey drains out.

Pumpkin Filing:

Pumpkin slices without skin. Rub in some olive oil and salt. Slow roast in a heavy pan. When the pumpkin has softened completely add dried herbs and some chilly. Mix well and start mashing it into a pulp. Leave aside for it to cool down completely. Then add in the ricotta cheese and mix well. Balance the seasoning.

Broth:

Saute onions and garlic in butter. When softened and there is no raw smell add in chicken pieces. Preferably pieces with bones in them i.e. avoid the breast. Roast them for a couple of minutes in high heat. When the color has changed add salt and pepper. Mix well. Add half a cup of chicken stock or hot water. Use it to de-glaze the pan. Add chopped coriander. Mix well. Now add one liter of chicken stock or hot water. Get to a boil and then let it simmer away for at least 30 minutes. About 15 mins into this check and adjust the seasoning.

The Final Dish:

Make your Ravioli in any shape. I preferred Tortellini because my wife said she will make it like that and it was (had to be) perfect. Cook the pasta with its stuffing in hot water for about 5 mins or they start floating.

Serve the cooked Tortellini with the chicken broth.

Enjoy

Published by Imran

A s/w engineer by profession, I cook for my family.

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