Pumpkin and sage tortellini filling

Time

Prep: 30 minutes

Total: 1 hour

Difficulty

easy

Yield

8 serves • 1120 g

Scale

Processes

Shopping List

• Pumpkin, peeled and cubed or sliced 1.5 cm / ⅝".
  900 g
• Olive oil (¼ cup)
  60 g
• Salt
  9 g
• Pepper
  2 g

1. 01
   Preheat oven to 190°C / 375°F.
2. 02
   Combine in a bowl and toss to coat the pumpkin.
3. 03
   Transfer to a baking tray lined with baking paper.
4. 04
   Bake 40 minutes.
5. 05
   Proceed with , step 06.
6. 06
   Drain excess oil.
7. 07
   Transfer to a medium mixing bowl.

• Olive oil (¼ cup)
  60 g
• Red onion (1 small)
  70 g

1. 08
   Cook in a fry pan over medium-low heat until onions are soft, about 10 minutes.
2. 09
   Mix into with pumpkin mixture .
3. 10
   Mash well.
4. 11
   Leave to cool, about 20 minutes

• Ricotta
  100 g

1. 12
   Crumble into pumpkin mixture .

• Egg yolk (1 large)
  17 g
• Parmesan cheese, grated (2 tbsp)
  25 g
• Nutmeg, grated (1 tsp)
  2 g
• Sage, finely chopped (1 tbsp)
  2 g
• Salt
  1 g

1. 13
   Whisk to combine.
2. 14
   Mix into pumpkin mixture .

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