Ingredients
For the dough
250g/9oz type '00' pasta flour (available from most supermarket baking sections and some delis), plus extra for dusting
salt and freshly ground black pepper
3 free-range egg yolks
3 free-range eggs
2 tbsp olive oil
For the filling
1.7kg/3lb 12oz pumpkin, peeled, de-seeded and cut into chunks
2 tbsp olive oil
salt and freshly ground black pepper
5 amaretti biscuits, crushed
1 tsp lemon juice
½ tsp ground ginger
For the tomato and basil sauce
4 tbsp extra virgin olive oil
8 tomatoes, skins and seeds removed, chopped
large handful fresh basil leaves, roughly chopped
salt and freshly ground black pepper
You'll need a pasta machine for this recipe.
Method
1. For the dough, place the flour into a large bowl and season with a little salt and freshly ground black pepper.
2. In another bowl, whisk together the egg yolks and eggs. Pour into the bowl with the flour and stir to combine to make a firm dough.
3. Add the olive oil to the bowl a teaspoon at a time and mix until a pliable dough is formed (you may not need it all).
4. Turn the dough out onto a lightly floured work surface and knead until the dough is smooth and elastic. Place into a bowl, cover the bowl with cling film and allow to rest in the fridge for 30 minutes.
5. Using a pasta machine, roll the pasta dough out according to the machine instructions, passing it through several times and ending on the thinnest setting.
6. Place the sheet of pasta dough on a floured work surface and cut into 10cm/4in circles.
7. Meanwhile, for the filling, preheat the oven to 210C/410F/Gas 7.
8. Place the pumpkin chunks into a roasting tin. Drizzle with olive oil and season with salt and freshly ground black pepper.
9. Place into the oven and roast for 20 minutes, or until tender.
10. Remove from the oven and allow to cool slightly. Place the roasted pumpkin pieces into a food processor and blend to a purée.
11. Transfer the purée to a saucepan and place over a low-medium heat for a few minutes - this will help to remove any excess moisture. Set aside and allow to cool.
12. When the purée is cool, stir in the crushed amaretti biscuits, lemon juice and ground ginger and check the seasoning.
13. Place a spoonful of the mixture in the centre of a pasta circle. Brush the edges of the pasta with water.
14. Fold the pasta circle over to form a half moon shape, pressing down gently around the filling to seal. Holding both ends of the pasta, twist slightly to form a shell-like shape.
15. Repeat the process with the remaining pasta and filling. Place the tortellini onto a baking sheet lined with baking paper until you're ready to cook them.
16. For the sauce, heat a frying pan and add the olive oil and tomatoes. Cook over a medium heat for 3-4 minutes, or until the tomato is just starting to break down.
17. Stir in the basil and season, to taste, with salt and freshly ground black pepper.
18. To cook the tortellini, place the tortellini a few at a time into a large saucepan of salted boiling water and cook for about 1-2 minutes, or until they float back to the surface.
19. Drain the pasta, then add to the pan with the tomato sauce and stir gently to coat.
20. To serve, divide the tortellini among four warm serving dishes.
