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Colwick cheese tortellini with pumpkin velouté

Colwick cheese tortellini with pumpkin velouté

  • Starter
  • medium
  • Serves 4
  • 1 hour 30 minutes, plus 1 hour resting time

PT1H30M

PT1H

1
Begin by making the pasta. Combine the olive oil, saffron powder and hot water in a small bowl and stir until the saffron dissolves. Transfer to a blender along with the egg and egg yolks and blitz until thoroughly combined
  • 8g of olive oil
  • 8g of hot water
  • 1.25g of powdered saffron
  • 1 egg
  • 4 egg yolks
2
Sift the flour onto a clean work surface and make a well in the centre. Pour in the saffron egg mixture and gradually combine with the flour. Knead for 10 minutes or until smooth and elastic. Wrap the dough in clingfilm and rest in the fridge for 1 hour
  • 250g of pasta flour
3
Preheat the oven to 180°C/gas mark 4
4
For the pumpkin velouté, place the pumpkin halves on a baking tray, drizzle with a little olive oil and lightly season with salt and pepper. Bake the pumpkin for 40 minutes or until tender
  • 1 pumpkin, (small), halved
  • black pepper
  • salt
  • olive oil
5
Meanwhile, make the pasta filling. To make the chicken mousse, place the chicken and salt in a blender and blitz for 30 seconds. Add the egg yolks and blend for another 30 seconds, slowly adding the cream while the blender is running
  • 1 chicken breast, skin removed, diced
  • 2 egg yolks
  • 300g of whipping cream, (250g if the chicken breast is small)
6
Once all the cream has been added, pour the mixture into a bowl and lightly season with salt, pepper and cayenne pepper. Crumble in the Colwick cheese and chopped chives, mix well and transfer to a piping bag, refrigerating until required
  • cayenne pepper
  • 1 pinch of salt
  • black pepper
  • 10g of chopped chives
  • 55g of Colwick cheese
7
Warm the stock in a medium saucepan. Scrape out the flesh from the pumpkin and place in a blender, along with the stock and cream and blend until smooth. Add the lemon juice and spice and season generously to taste
  • 700ml of chicken stock, or vegetable stock
  • 250g of cream
  • lemon juice
  • 8g of ground mixed spice
  • black pepper
8
To make the puffed rice, pour 6cm of oil into a medium saucepan and heat to 200°C. Deep fry the wild rice until it puffs up, then remove and leave to drain on kitchen paper
  • 50g of wild rice
  • oil, for frying
9
Using the thinnest setting of a pasta machine, evenly roll out the pasta dough into a large sheet. Cover a large area of work surface with a layer of cling film and place the pasta sheet over the top. Cover with another layer of cling film and run a cloth over the top to remove any air bubbles and prevent the pasta drying out
10
Pull back a section of the cling film and cut out discs of pasta using a 10cm cutter. Pipe even quantities of the pasta filling into the middle of each circle, then dust your fingers lightly with flour and fold the pasta into a semi circle shape, pressing the layers together to seal
11
Pick up the pasta parcels and gently press the centre, bending the edges around your finger to form a tortellini shape. Repeat this process with the remaining pasta, dusting each piece of tortellini with flour to prevent it drying out
12
When ready to serve bring a large pan of salted water to the boil. Carefully add the tortellini to the pan and cook 4–5 minutes
13
To serve, ladle the pumpkin velouté into bowls and place the tortellini in the centre, Garnish with the puffed rice, shiso cress, nasturtium and pumpkin seeds. Crumble over the remaining Colwick cheese and serve immediately
  • shiso cress leaves
  • nasturtium leaves
  • 55g of Colwick cheese
  • pumpkin seeds, toasted

Ingredients

Metric

Imperial

  • Tortellini

  • Pumpkin velouté

  • Colwick cheese and chicken mousse

  • Puffed rice

  • To serve

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