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Thursday, September 27, 2007

Pumpkin Tortellini with Brown Butter Sauce

In order to say thank you to my site sponsor, E-meals for You, for maintaining their very lonely and solitary spot over on my sidebar, I thought it would be nice to cook up another one of their recipes and post about it. You can see the last recipe that I posted from their site, right here.

Well. WOW. That about sums up this recipe. I fell in love with this. It is a great combination of fall flavours and I think this would be a great meal to serve for guests. You can make it a little in advance and just lay a damp tea towel over the tortellini so they don't dry out. Then just plop them into a pot of boiling water when you are ready to eat.

Claire and Marco loved this. Well, Marco picked out the hazelnuts, and Claire picked out the figs, but in the grand scheme of things that's nothing! They ate the tortellini stuffed with the pumpkin and goat cheese! The filling inside the tortellini was very good. It made the whole house smell wonderful while I was cooking it, and I have to admit I had more filling than I had wonton wrappers, but that's NOT a complaint, I just grabbed a spoon... voila, problem solved!

Pumpkin Tortellini
from E-meals for You

3 tbsp olive oil
1/2 small onion, diced fine
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 15oz can pumpkin puree
1/2 tsp thyme, dried
1/2 tbsp sage, fresh
1/2 tsp nutmeg
8 oz goat cheese, room temperature
1 packet wonton wrappers

1. Saute onion and garlic in olive oil until onions are soft.

2. Add pumpkin, salt, pepper, thyme, nutmeg and sage. Reduce heat and simmer for 10 minutes.

3. Remove from heat, stir in goat cheese and blend until combined.

4. Cut wonton wrappers into 2" squares. Place 1 tsp of filling in the center of each square. Dampen edges and fold into a triangle. Pinch edges to secure. Pinch the two ends together to form a tortellini.

5. Cook in boiling, salted water for 4-5 minutes, until tortellini float.

Brown Butter Sauce with Figs and Toasted Hazelnuts
from E-meals for You

14 tbsp butter
2 tbsp fresh sage, chopped
1/2 cup toasted hazelnuts
1/2 cup dried figs, roughly chopped
1/2 tsp salt
1/2 tsp pepper
1/3 cup romano cheese
2 tbsp honey

1. Melt butter in small non-stick pan. Add sage, hazelnuts, figs, salt and pepper.

2. Cook until butter turns light brown. Remove from heat and serve over pasta.


For those of you that would like to make your own wonton wrappers, as I did, here's how:

Wonton Wrappers

1 egg
1/3 cup water
2 cups flour
1/2 tsp salt

1. In a medium bowl, beat the egg. Mix in the water.

2. In a large bowl, combine the flour and salt. Slowly add egg and water, mix well.

3. On a lightly floured surface, knead the dough until elastic. Cover dough and allow to rest for 10 minutes.

4. Divide dough into four balls and roll out, very thin (about 1/16"). Cut into small squares.

5. Use in any recipe that calls for wonton wrappers.