Pumpkin Tortellini with Brown Mushrooms
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.
FoR 3-4 Servings
1 kg musque de Provence pumpkin
2 cloves of garlic
1 vanilla bean
some zest of an organic lemon
1 tbsp lemon juice
50 g ground almonds
10-15 brown mushrooms
1 bunch of sage
1 small shallot
350 ml vegetable stock
extra virgin olive oil