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Roast Squash and Ricotta Tortellini

INGREDIENTS

  • 1 small butternut squash, peeled, seeded and cut into 3cm pieces
  • 100g ricotta cheese
  • Fresh homemade pasta or fresh lasagne sheets
  • A small pinch of ground nutmeg
  • 1 egg, separated
  • 60g butter
  • A small handful of fresh flat leaf parsley, finely sliced
  • A small handful of fresh sage leaves, finely sliced
  • A small handful of winter greens, finely sliced
  • A small handful of parmesan, grated
  • A splash of extra virgin olive oil
  • Freshly ground black pepper and salt to taste
  • Lemon zest to top (optional)

METHOD:

  1. Heat the oven to 350°F / 180°C / Gas Mark 4 and prepare a Denby oven tray with a splash of olive oil. Spread the diced squash over the tray and mix around.
  2. Roast for 30 minutes or until tender and golden. Set aside and leave to cool.
  3. Mash the squash in a bowl with a fork. Stir in the ricotta, egg yolk, flat leaf parsley, parmesan and nutmeg. Season the mixture with salt and pepper to taste.
  4. If using freshly made pasta dough, roll out to the required thickness. Alternatively, lay out the fresh lasagne sheets.
  5. Cut the sheet into rounds using a 3” round, with as little space in between as possible.
  6. Place a teaspoon of filling in the middle of each round of pasta. Dip your finger in a bowl of water to help seal the edges.
  7. Fold the dough over to form a half circle, pressing the top down and then the edges, to squeeze out any trapped air.
  8. Draw the two corners together to form a rounded bonnet-shape. Press firmly to seal and pop to one side and keep covered.
  9. Repeat the process with the remaining dough. Our step by step guide shows more details here.
  10. Bring a large pan of water to the boil. Cook the tortellini in 3 to 4 batches, for 4 to 5 minutes or until al dente. Use a slotted spoon to transfer to a tray lined with baking paper and cover loosely with foil to keep warm.
  11. Blanch the winter greens in a pan of hot water for a couple of minutes. Drain and set aside.
  12. Cook the butter in a frying pan over a low heat for 2 minutes or until fully melted. Add the fresh sage and cook for a further 30 seconds.
  13. Serve in Denby pasta bowls, add the winter greens and drizzle with sage butter. Sprinkle with parmesan shavings and lemon zest on top. Enjoy.
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