Slice the pumpkin and place it on an oiled baking sheet. Chop the shallot and the garlic and spread with the vanilla pulp, salt and pepper over the pumpkin slices. Bake at 160°C for 30-40 minutes until soft. Let it cool down and scratch the pulp with a spoon out of the skin. Puree the pulp, garlic and shallot with a hand blender and let it drain through a cloth for about an hour. Mix the pumpkin mass with ground almonds, lemon zest and juice and season with nutmeg, salt and pepper.
Roll out the pasta dough with a pasta machine and cut out rounds with a large biscuit cutter. Place a teaspoon of stuffing in the middle of the circle, brush the edges with water and form tortellini. It is important to work on a floured surface, to avoid the tortellini sticking to it while waiting until the water boils.
Pluck the sage leaves and fry in olive oil. Then let them drain on a paper towel. In the meantime slice the mushrooms, dice the shallots and also fry in olive oil. Deglaze with white wine and add the vegetable stock. Complete the taste of the sauce with some cashew cream. If the sauce is too stiff, add some more vegetable stock or water. It should be a very light stock - like sauce. Season with salt and pepper.
Finally bring the water to a boil and add enough sea salt and let the tortellini simmer for 3-5 minutes (no boiling water). When they swim on the surface, take out, drain and add to the cashew sauce. Arrange on a plate and decorate with sage leaves.
Self-made, fresh pasta is very easy to prepare (at least with a pasta maker) and tastes so much better than bought pasta. Every region of Italy and every village has its own pasta recipe and shape. We’d like to show you two basic recipes to have a basis for different pasta types. It doesn’t matter whether you’d like to make fettuccini, spaghetti, lasagna or stuffed pasta like ravioli or tortellini, the preparation of the dough is the same. All ingredients need to be kneaded in a bowl for at least 5–7 minutes. If the dough is too hard, add some more water, if it is too sticky, add some more flour. You can also use whole grain flour for the pasta containing eggs. Wrap the dough ball in plastic and refrigerate for 30–60 minutes. Then form the pasta. Bring a big pot with salted water to a boil and let the pasta soak for 3–5 minutes depending on the thickness and shape. The water should not be boiling anymore. When they come up to the surface, take out, drain and then serve directly with the preferred sauce or pesto.
Cashew cream is a wonderful plant substitute for cream made of cow’s milk. It makes sauces creamy and thick.
The production of cashew cream is dead easy. Let the nuts soak for a few hours or over night in water and then puree until it gets creamy. Depending on how good the blender is, you can even leave out the soaking in water. Unlike our almond milk, that needs to be sieved after pureeing, you can use the cashew cream right away. You can vary the amount of water to make the cream thinner or thicker.