We have a NEW pasta recipe! Great filled with warming Autumnal vegetables and served with wild herb butter.
Prep: 45 mins
Cook: 10 mins
Ground Ivy, Rosehip, Hogweed, Cornmint
Ingredients
5 eggs
500g pasta flour
600g peeled pumpkin cut in to small dice
200g shallots
150g butter diced
2tbsp olive oil
2tbsp Hogweed seeds roasted and ground
25 Ground Ivy leaves
1 lemon
Method
Serves 5. Pasta: put 500g flour in bowl, make well, add 5 eggs. Knead 5 mins until smooth. Rest 30 mins. Filling: fry 200g shallots and 600g pumpkin in oil and butter for 5-10 mins, adding 2 tbsp ground hogweed seeds after 2 mins. Season, mash slightly. Cool. Roll pasta thinly, cut into 8cm squares, fill with 1 tsp filling. Dampen edges, fold and seal into tortellini shapes. Cook in boiling salted water 5 mins. Brown 150g diced butter, add lemon juice to stop burning, add 25 finely chopped ground ivy leaves. Toss with drained tortellini.