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Meat and poultry
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Sous vide
Pickling
Chef tricks

Colwick cheese tortellini with pumpkin velouté

by
Aaron Patterson
Colwick cheese tortellini with pumpkin velouté

PT1H30M

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Ingredients

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Metric

Imperial

Tortellini

Pumpkin velouté

Colwick cheese and chicken mousse

Puffed rice

To serve

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Equipment

  • Pasta machine
  • Round pastry cutter
  • Blender
  • Piping bag and large nozzle
  • Cooking thermometer

Method

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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
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
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
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
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
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
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
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Aaron Patterson
Aaron Patterson

Working in the kitchen at the Michelin-starred Hambleton Hall for over twenty-five years, Aaron Patterson has revamped his cooking style to the let the produce do the talking. With his sights set firmly on a second star, his dedication to sourcing amazing ingredients – particularly local game – and incredible technical skills means he's easily one of the most accomplished chefs in the UK.

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