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 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 (approx 1,5 kg)
• 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 squash and bake in the oven for 1.5 hours at 150°C. Melt the butter and add the wheat flour, whisk well. Add the milk and cream and cook to a thick bechamel sauce. Push the flesh from 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 with the pickling liquid, seal 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.
Remove 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 base
• 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 a boil with the fermented butternut juice. Dry roast the black pepper, voatsiperifery pepper, sage, thyme and garlic. Add the juices and reduce by half. Strain and mix in the butter just before serving.

Garnish

• 30 Sage leaves

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

Pick the sage leaves off the stems. Deep fry and drain on kitchen paper. Season with salt

Just before you serve: melt the butter in a frying pan, add the garlic and sage sprig. Toss the pasta in the butter once it’s cooked.