Name: Pumpkin tortellini with broccoli
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: 500 gram pumpkin, seeded, peeled, chopped; 1 tablespoon olive oil; 2 teaspoon brown sugar; 1/2 cup grated parmesan; 1 tablespoon chopped sage, plus 1/4 cup sage leaves, extra; 1 275g packet gow gee wrappers; 1 egg, beaten; 125 gram butter, chopped; 1/2 head broccoli, cut into small florets; 1 tablespoon pumpkin seeds; 1 tablespoon currants; 2 clove garlic, crushed

Ingredients

500 gram pumpkin, seeded, peeled, chopped

1 tablespoon olive oil

2 teaspoon brown sugar

1/2 cup grated parmesan

1 tablespoon chopped sage, plus 1/4 cup sage leaves, extra

1 275g packet gow gee wrappers

1 egg, beaten

125 gram butter, chopped

1/2 head broccoli, cut into small florets

1 tablespoon pumpkin seeds

1 tablespoon currants

2 clove garlic, crushed

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2.Place pumpkin, oil and sugar on tray; toss to coat. Season to taste. Bake 25-30 minutes, until cooked through and lightly golden.

3.Transfer pumpkin to a bowl and mash roughly. Add parmesan and sage; mix well.

4.Place heaped teaspoonfuls of pumpkin in centre of each wrapper. Brush edges with egg. Fold over to enclose filling and press edges to seal. Join tips to form tortellini shape.

5.Bring a large saucepan of salted water to the boil on high. Reduce heat to medium; cook tortellini, in 4-5 batches, 2-3 minutes each batch, until pasta floats. Remove with a slotted spoon.

6.Meanwhile, melt butter in a large frying pan on medium until it bubbles. Saute broccoli, pumpkin seeds, currants, garlic and extra sage 2-3 minutes, until lightly golden.

7.Add tortellini to pan; toss to coat. Season to taste and serve hot.

Cover tortellini with a damp cloth to prevent them drying out. This recipe will make about 30 tortellini.
Note

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