Roasted Kabocha Tortellini

10 Sep

Kabocha Squash Tortellini

Header

Filling:
1 roasted kabocha squash
8 oz of herbed goat cheese (I like this one)
1/2 cup heavy whipping cream (add more to make it more creamy)
Salt and Pepper to taste

Pasta Wrap:
1 package of wonton wrappers
2 egg whites

Sauce:
8 oz chanterelle mushrooms, roughly chopped
1 small-med shallot, chopped
4 garlic cloves, minced
1/2 cup heavy whipping cream
Salt and Pepper to taste

Roast the squash until soft at 450˚ for about 30-40 minutes – depending on how big the squash is. When the squash is done cooking and cool enough to touch, mix all filling ingredients in a food processor until smooth. You can add more cream if you want it smoother. Adjust salt and pepper to taste.

Place wonton wrappers in front of you, like a diamond. Place a small spoonful of the squash mixture in the middle of the wonton wrapper. With a brush, put the egg white wash along the edges to seal. Fold wonton wrapper up from the bottom to form a triangle. Make sure all air bubbles are out so the filling doesn’t come out when cooking. Then take the outside corners and fold inward – on top of each other. Seal with egg whites. Basically fold like tortellini. Place the tortellini on a cookie sheet – not touching one another.

Cook the tortellini for 60 seconds in boiling water. Be sure when you take them out to put them back on the cookie sheet and don’t overlap the pasta! They will stick to each other and cause problems.

To make the sauce:
Cook mushrooms for about 5 minutes – until fragrant. Add shallots, garlic and salt. Cook until golden. Add cream and cook for about 4 minutes, stirring and making sure the cream doesn’t curdle. Adjust salt and pepper to taste.

This recipe make made a ton for me – so I froze the rest. Only cook the amount you will eat. If you have any questions, please let me know in the comments below!

Happy Cooking!

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