Pumpkin Seed And Mascarpone Tortellini Recipe

Prepare the Dough

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.

Make the Filling

In a food processor, blend the mascarpone cheese and pumpkin seeds until smooth. Season with salt and blend again. Set aside.

Roll and Shape Tortellini

Roll out the dough into thin sheets. Cut into squares. Place a small spoonful of the filling in the center of each square. Fold into a triangle and pinch to seal, then bring the corners together to form a tortellini shape.

Make the Consommé

In a pot, combine the vegetable stock, cheese rinds, garlic, and thyme. Bring to a simmer and cook for 30 minutes. Strain through a fine mesh sieve and set aside.

Sauté the Squash

Slice the summer squash into thin rounds. Heat olive oil in a skillet over medium heat. Add the squash, seasoning with salt and pepper. Sauté for 5-7 minutes until tender.

Cook the Tortellini

Bring a pot of salted water to a boil. Cook the tortellini for 3-4 minutes until they float to the surface. Drain and set aside.

Plating

In a serving bowl, ladle the cheese rind consommé. Add the sautéed summer squash and cooked tortellini. Garnish with fresh basil leaves and toasted pumpkin seeds.