Pumpkin Tortelli

Made the pasta with new recipe which only used 200g flour and 2 eggs - and was enough for 4 people.

 Pumpkin was roasted in the oven, then pureed. Added breadcrumbs and loads of parmesan.
Pasta was made and rested only for 15 minutes, then pushed through the pasta maker, to a thinner setting than usual, so that when doubled over, the tortelli wouldn't be too stodgy. It worked well - consistency was good.
Pumpkin was a bit disappointing as it went a pale yellow colour - not like butternut squash which keeps its brilliant orange.

We finished the dish with classic 'sauce' - butter and sage, more parmesan, splash of olive oil and lots of black pepper.
A light and satisfying meal. Sage butter makes anything good ;)

Tortelli took some time to roll out, cut out and assemble,  and i kept thinking i should get annoyed with it taking so long - but immediately realised that actually its just really fun. Especially when you've got someone to chat to in the kitchen. I could spend hours making this stuff. And they stack up so nicely when done. Brilliant.