Recipes

Squash and Sundried Tomato Tortellini

Ingredients

Fresh pasta dough
1 butternut squash, quartered
1 bulb of garlic
1 jar of sundried tomatoes
00 pasta flour
Salt and pepper, to taste

Method

Firstly, pre-heat the microwave combination: 200°C, 300W for 20 minutes. Using microwaves in conjunction with the oven will speed up cook time, without any difference to the end result!
Place the quartered butternut squash into the ceramic dish. Add in the bulb of garlic, wrapped in foil. Drizzle over olive oil and a generous sprinkling of salt. Place in the oven and allow to cook.
Next, add a small handful of flour to the work surface. Cut the pasta dough into small, manageable chunks. Using the stand mixer with the pasta roller attachment, begin on setting 0. Turn the mixer on and gently feed the dough through the roller. If the dough is sticky, coat with flour.
Once the dough has been fed through, move to setting 1. Repeat the same steps. If the pasta becomes too long, cut it in half. Continue to move up the settings until level 6 is reached.
Remove the butternut squash from the oven and place into the Smeg Blast Chiller. This will cool it down as soon as possible, to make it easy to handle.
In a large bowl, add all the sundried tomatoes, 2 tablespoons of the oil from the jar and a large pinch of salt and pepper.
With the butternut squash removed from the blast chiller, remove the skin and seeds and add into the bowl. Squeeze in the roasted garlic too.
Use the Smeg hand blender to blitz into a thick, smooth sauce for the filling.
Cut the pasta sheet into 5x5cm squares. Add a small teaspoon of sauce to the inside. Lightly brush one side of the pasta sheet with water, using your finger. Fold the square in half to create a triangle shape, then pinch the two longest sides together to create the tortellini.
Place the Tortellini onto a steam tray and steam cook for just 3 minutes. Top with a drizzle of olive oil and some crispy pangrattato, if you like.