June 2008
Butternut Pansotti
Ingredients
1 cup butternut, cooked
½ cup double cream (heavy)
4 tablespoons of olive oil, flavoured with garlic
100g pine nuts
200g sun-dried tomato
50g brie cheese
Salt and black pepper to taste
500g fresh pasta
Method
Put the butternut and garlic oil in a food processor
and process to a paste, adding up to ½ cup warm water
through the feeder tube to slacken the consistency. Spoon the
mixture into a large bowl and add the cream. Beat well to mix,
then season to taste with salt and back pepper.
Roll out the pasta as thin as possible. Place a spoon of the
mix on top, brush with egg wash and fold over. Seal tightly
so that no water can enter the parcel. Fold over again and press
tightly.
Cook the pansotti or stuffed pasta in a large pan of salted
boiling water for 4-5 minutes. Meanwhile, put the sun-dried
tomatoes in a large warm bowl and add a little ladleful of pasta
cooking water to thin it.
Drain the pasta and tip it into the bowl of sun-dried tomato
sauce. Sprinkle with slices of brie. Toss well, and then serve
immediately.
Enjoy!
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