Pumpkin tortellini with lamb broth, kidneys and sage

Matt Tebbutt recipe

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 4

Sri Lankan cod and crab curry with pickles and samosasBy Matt Tebbutt
From Saturday Kitchen

Ingredients

For the filling

  • 250g/9oz peeled and diced pumpkin
  • 25–50g/1–1¾ oz unsalted butter
  • 4 sage leaves

For the pasta dough

  • 300g/10½ oz ‘00’ flour, plus extra for flouring
  • 2 free-range whole eggs
  • 4 free-range egg yolks
  • semolina flour, for dusting

For the pumpkin tortellini

  • pasta dough, from above
  • 500ml/18fl oz clear lamb stock
  • 50g/1¾oz unsalted butter
  • 2 sage leaves
  • 1 garlic clove, smashed
  • 2 lambs’ kidneys, cut in half

For the spinach

  • 1 bag baby spinach

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