Pumpkin and Grana Padano tortellini with sage butter

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Pumpkin and Grana Padano tortellini with sage butter


. Difficulty: Medium . Serves: 4/6 people . Preparation time: 60 minutes . Variety: Pasta
This is based on tortelli di zucca, a classic and much-loved pasta dish from Mantua. The original uses amaretti biscuits for a hint of sweetness, but this version has a panettone and Grana Padano crumb to sprinkle over the finished dish instead.


For the filling
600 g pumpkin, seeds removed, and chopped into 2-inch pieces
2 tablespoons olive oil
Sea salt
Black pepper
100 g Grana Padano, finely grated
3 tablespoons double cream
1 pinch of nutmeg

For the pasta dough and assembly
400 g type 00 flour
4 large free-range eggs
100 g butter
½ bunch fresh sage, leaves picked
½ a lemon, juiced


For the filling
Preheat the oven to 180℃. 
Spread the pumpkin chunks out onto a roasting tray. There’s no need to peel as the skin is easier to remove when cooked.
Drizzle over the oil and season well with salt and pepper. Toss together and roast for 40-50 minutes, or until soft enough to mash with a fork. 
Leave until cool enough to handle, then peel off and discard the skin. 
Place the cooked pumpkin in a mixing bowl and sprinkle over the Grana Padano and nutmeg. Spoon in the cream, then mash everything together until smooth. 
Taste the mixture, then season with salt and pepper and mash again. 
Cover and refrigerate until ready to use. 

For the pasta dough and assembly
Place the flour into a large bowl and make a well in the middle. 
Crack in the eggs and whisk together with a fork.
Now, slowly begin to whisk in more flour from around the edges of a bowl until you have a shaggy dough. When it’s too stiff to whisk, lightly flour your hands and press it together, then tip out onto a floured surface. 
Knead for 5 to 10 minutes, or until smooth and springy
Wrap well in clingfilm and put in the fridge for 30 minutes to rest. 
Roll out the pasta according to the instructions on your pasta machine. You want it to be quite thin, but not so thin that it tears when handled. Work with ¼ of the dough at a time, or ⅛ if you’re tight for space, keeping the remaining dough tightly wrapped so that it doesn’t dry out. 
When you have a thin sheet of dough ready to work with, stamp out circles 8cm in diameter using a glass or a pasta cutter. 
Spoon half a teaspoon of filling into the middle of each round (it’s really important not to overfill them). Have a bowl of water to hand.
Wet around the edge on one half of the dough. Fold the dough in half over the filling and press the edges together to seal, making sure to get rid of air pockets. Mould the dough around the filling and then press out towards the edges with your fingers to do this.
When it’s fully sealed, hold it with the flat edge facing towards you and the curved edge facing away from you. Now, fold the curved edge towards you, gently dimple the mound of filling with your thumb, and bring the two corners around to meet each other. Pinch the corners between your thumb and forefinger to seal - you may need to use a dab of water for this. It should look like each little tortellino is giving itself a hug. 
Keep rolling and filling until you run out of pasta dough. You can re-roll offcuts as long as they haven’t dried out, so keep everything well covered. You may not use all your filling, but it will keep for up to 5 days in the fridge, and it also freezes well.
When you’re ready to serve, place two large frying pans over a medium-high heat (or cook the pasta in batches if you only have one frying pan). 
Divide the butter and sage leaves between the pans. The sage leaves will infuse the butter as it melts. When they start to sizzle, take them out using tongs or a fork, shaking off any excess butter, and place on a folded piece of kitchen roll to drain. Be careful not to brown the butter.
Add the lemon juice to the frying pans and stir into the butter. Keep warm on a medium-low heat while you cook the pasta. 
Cook the pasta in a large pan of boiling salted water for 2 to 3 minutes, or until the pasta rises to the top. 
Scoop the pasta out of the pan using a slotted spoon and transfer straight to the warm butter, tossing and agitating the frying pans to coat the pasta in the butter. 
Increase the heat to medium and add splashes of pasta water to the frying pans to create more of a sauce, tossing and shaking the pan. Season with salt and pepper. 
Transfer to bowls and top with a few sage leaves. Drizzle over any remaining sauce and sprinkle over the panettone and Grana Padano crumb (see below).

This recipe was produced by BBC StoryWorks Commercial Productions, on behalf of Grana Padano