From The Naked Chef, Jamie Oliver, Michael Joseph, 1999.
With a lot of spicy pumpkin left over from a previous baked dinner this was the obvious recipe to use it up.
The filling for the tortellini was made by chopping up half of the pumpkin into small pieces and the other half into coarser lumps. They were mixed together in a bowl with chopped basil and ricotta cheese and a handful of grated Parmesan cheese. Once seasoned it was ready to use to fill the tortellini.
I used Jamie Oliver’s pasta recipe to make the tortellini. It’s an egg-heavy pasta but it does make a nice flexible light pasta. Tortellini are fun to make although I don’t always come up with the best looking ones.
While the tortellini were cooking in salted water, some fresh herbs (sage, mint, parsley and marjoram) were fried in some butter and olive oil. This was served over the cooked pasta.
Ease of cooking: ✔✔✔
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