Butternut tortellini with hazelnuts, pickled squash and beurre blanc

Butternut tortellini served with a creamy sauce of fermented squash, Voatsiperifery pepper and just the right amount of butter. We serve it with roasted hazelnuts and aromatic sage, topped with a nice Bredsjö sheep milk cheese. Classic flavors and techniques with a modern twist.

Enough for about 10 guests.

Pasta dough

• 112 g Durum wheat
• 112 g Plain flour
• 150 g Egg yolk
• 7 g Fermented pumpkin powder with sandalwood

Mix all the ingredients together in a dough mixer. Place in vacuum bag and let rest. Roll out the dough on a pasta machine and punch out circles.
Fill with the Butternut filling and fold pretty tortellini according to the instructions. Leave to rest at room temperature.

Filling

• 1 Butternut squash
• 30 g Butter
• 15 g Wheat flour
• 100 g Milk
• 50 g of Double cream
• 50 g Bredsjö sheep milk cheese
• Salt and pepper

Peel the squach and bake for 1.5 hours at 150°C. Melt the butter and add the wheat flour. Add the milk and cream and cook down to a thick bechamel sauce. Press the squash through a sieve and mix with the bechamel sauce, the Bredsjö cheese, salt and pepper.

Pickled squash

• 1 pc Butternut top
• 100 g Pickling liquid

Shave the squash and punch out circles. Place in a vacuum bag and leave to rest for 20 minutes. Strain and place on a dry tea towel. Fill with hazelnut paste and fold according to instructions.

Hazelnut paste

• 50 g rapeseed oil
• 1 clove of garlic
• 3 Banana shallots
• 100 g Hazelnuts
• 7 sprigs of Thyme
• 1 sprig of Rosemary
• 30 g Lemon juice
• 70 g Water
• Salt
• Sherry vinegar

Chop the shallots and garlic. Caramelize the shallots, garlic, hazelnuts, thyme and rosemary in rapeseed oil and sauté.
Extract the thyme and rosemary. Mix the hazelnuts with the lemon juice and water. Season with salt and sherry vinegar.

Butternut Beurre blanc

• 1 pc Butternut bottom
• 50 g Fermented butternut juice
• 200 g Butter
• 10 g Black pepper
• 4 g Voatsiperifery pepper
• Sage
• Garlic
• Thyme

Juice the Butternut base and strain into a saucepan. Bring the butternut juice to the boil along with the fermented butternut juice. Dry roast the black pepper, voatsiperi pepper, sage, thyme and garlic. Add the juices and reduce by half. Strain and blend in butter just before serving.

Garnish

• 30 Sage leaves

• 1 sprig of Sage
• 3 cloves of Garlic
• 30 g Butter

Pick the sage leaves according to the instructions. Fry and place on paper. Season with salt.

Just before serving, melt the butter in a pan with the garlic and sage sprigs.
After cooking, toss the pasta in the butter.