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Pumpkin tortellini with broccoli


  • 500g pumpkin, seeded, peeled, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons brown sugar
  • ½ cup grated parmesan
  • 1 tablespoon chopped sage, plus
  • extra ¼ cup leaves
  • 275g packet gow gee wrappers
  • 1 egg, beaten
  • 125g butter, chopped
  • ½ head broccoli, cut into small florets
  • 1 tablespoon pumpkin seeds
  • 1 tablespoon currants
  • 2 garlic cloves, crushed

Pumpkin tortellini with broccoli

  • Serving size: Serves 4-6
  • Cooking time: More than 1 hour

Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

Place pumpkin, oil and sugar on tray, tossing to coat. Season to taste. Bake 25-30 minutes, until cooked through and lightly golden.

Transfer pumpkin to a bowl and mash roughly. Add parmesan and sage and mix well.

Place heaped teaspoonfuls of pumpkin in centre of each wrapper. Brush edges with egg.Fold over to enclose filling and press edges to seal. Join tips to form tortellini shape.

Bring a large saucepan of salted water to the boil on high. Reduce heat to medium and cook tortellini in 4-5 batches, 2-3 minutes each, until pasta floats. Remove with a slotted spoon.

Meanwhile, melt butter in a large frying pan on medium until it bubbles. Saute broccoli, pumpkin seeds, currants, garlic and extra sage for 2-3 minutes, until lightly golden. Add tortellini to pan, tossing to coat. Season to taste and serve hot. Recipe makes 30 tortellini.

Cook's tip

Cover tortellini with a damp cloth to prevent them drying out.

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