Ingredients

• 600g butternut pumpkin, peeled, seeded, coarsely chopped
• 2 teaspoons olive oil
• 1/2 cup (120g) fresh ricotta
• 1/4 cup (20g) finely grated parmesan
• 350g fresh egg pasta sheets

Sage and walnut burnt butter

• 80g butter
• 1 bunch sage, leaves picked
• 1/2 cup (55g) toasted walnuts, chopped

Method

• Step 1 Preheat oven to 180°C. Line an oven tray with baking paper. Place pumpkin on lined tray and drizzle with oil. Bake for 15-20 minutes or until tender. Remove from oven and transfer three quarters of the pumpkin to a bowl. Set aside to cool slightly.
• Step 2 Use a fork to mash remaining pumpkin until almost smooth. Add the ricotta and parmesan and stir to combine. Season with salt and pepper.
• Step 3 Use a small, sharp knife to cut the pasta sheets into 6cm squares. Spoon a heaped teaspoonful of pumpkin mixture onto the centre of a pasta square. Use a pastry brush dipped in water to brush the edges. Fold pasta square diagonally to enclose filling. Brush one corner with water and bring down under the fi lling to meet the second corner; press to join together. Place on a plate and continue with remaining pumpkin mixture and pasta squares.
• Step 4 To make the walnut butter, melt the butter in a large frying pan over high heat until foaming. Add the sage leaves and cook for 1 minute or until crisp. Transfer to a plate. Continue cooking the butter until it becomes a nutty brown. Add the walnuts and remove from heat.
• Step 5 Cook the tortellini in a large saucepan of salted boiling water for 5 minutes or until they rise to the surface and are al dente. Drain well.
• Step 6 Add the tortellini, reserved pumpkin and sage leaves to the butter mixture and toss to coat. Season with pepper. Spoon among serving plates and serve immediately.