Fenugreek tortellini

Ingredients:

Pasta dough:
• 125 g wheat flour
• 125 g durum wheat flour
• 50 g fenugreek flour (may require sieving)
• 150 g eggs (approx. 3)
• 1 tsp olive oil

Cheese filling:
• 125 ml milk
• 125 ml cream
• 100 g Vinschgau alpine cheese, shaved
• 10 g butter
• 10 g wheat flour
• Salt, pepper

Pumpkin puree:
• 500 g pumpkin, cleaned and cut in small pieces
• Salt, pepper
• 50 g butter

Preparation:

Pasta dough:
Mix all ingredients in a bowl, place on a worktop and knead the dough until smooth. Wrap in cling film and leave for half an hour.

Cheese filling:
Make a roux from flour and butter. Heat up the milk and cream in a pot and season. Bring to boil and add to the roux. Boil for approx. 5 minutes while stirring constantly. Add the shaves of alpine cheese, mix well and allow to cool down (approx. 3–4 hours).

Pumpkin puree:
Season the clean and cut pumpkin with salt and pepper, add the melted butter and vacuum. Place in a food steamer andsteam for approx. 30–40 minutes until the pumpkin is soft. Season to taste and stir while still hot, add some liquid (from the vacuum bag) if necessary. You can also simmer the pumpkin pieces with the butter in a pot, season, add a little vegetable stock (or water), cover the pot with a lid and cook until soft. (without vacuum device).

Finish:
Using a pasta machine, roll the dough until thin and cut shapes by using a circular cutter. Coat half of the dough with
water and place the cold filling in the middle by using a piping bag. Fold the pasta sheet and press well together. Press
the edges of the dough pockets together and shape into ravioli. Place the tortellini in salted water and cook until al dente.

Presentation:

Decorate the plate with the puree, arrange the tortellini on the plate and garnish.