Make roast pumpkin or sweet potato tortellini

After visiting Hideaway Lane, the new foodie establishment on the site of the old Hideaway Cafe, I asked owner Toni Moran to share a recipe with us.

Here's how to make fresh roast pumpkin or sweet potato tortellini (with parmesan crisps) – from start to finish.

Fresh pasta

Ingredients

• 2 large eggs (700g)
• 200g (1½ C) White Wings or ‘00’ plain flour

Method

1. Sift flour onto flat surface and make a well in the centre.
2. Break eggs into the centre. If you want coloured pasta, add the extra
ingredients now.
3. Beat the eggs with a fork and slowly start incorporating the flour. Mix
into a custard like consistency then fold in the remaining flour.
4. Knead the pasta thoroughly – for 6 minutes – until it
is silky smooth.
5. Cover the pasta with a bowl and let it rest on a timber board for at least
1⁄2 hour.
6. Cut the pasta into 2 equal parts and put through pasta machine. Keep all
extra pasta covered while working. Use all the settings on the pasta
machine from thickest to thinnest.
7. Rolled pasta can be used for ravioli, torté, agnolini, fettucine, lasagne

Roast pumpkin/sweet potato tortellini

Ingredients

• 1kg butternut pumpkin or sweet potato, roasted and mashed
• 200g parmesan, grated
• 1 egg, beaten
• Salt and pepper
• Freshly grated nutmeg
• Breadcrumbs or crushed milk arrowroot biscuits if filling is too wet
• 2 quantities fresh pasta dough
• Parmesan cheese

Method

1. In a bowl combine all ingredients
2. Refrigerate for 2 hours
3. Roll out pasta and fill with pumpkin filling
4. Serve cooked pasta with butter cream sauce or tomato sauce

For Parmesan Crisps – Finely grate parmesan cheese. Spread onto
greaseproof paper and bake in hot oven until browned. Allow to cool then
crumble over pasta.