Roasted Butternut Squash and Cream Cheese Tortellini


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

SHARE NOW:

IngredientsQuantities
Butternut Squash and Cream Cheese Filling
Butternut squash, halved. 1 each
Cream cheese 150 g
Oil 2 g
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Club House La Grille Fiery Habanero & Roasted Garlic 1 tsp
Tortellini Paste
Egg 1
Flour 100 g
Oil 2 g
Club House Sea Salt, French Mediterranean 1/2 tsp
Sage Brown Butter Sauce
Butter 200 g
Sage 1/2 cup
Braised Leeks
Leek 1
Chicken base 1/2 cup
Water 1/2 cup
Pickled Squash
Water 50 g
Vinegar 50 g
Club House Sea Salt, French Mediterranean 3 g
Crispy Mushrooms
Maitake mushrooms 50 g
Butter 1 tbsp
Tomato Confit
Roma tomatoes 2 each
Sugar 2 g
Shallots 2 each
Vinegar 10 mL
Club House Red Pepper, Crushed 4 g
Butter 20 g
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp

Instructions

This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Competition Team 1: Natalie Gallina, Julianna Gazzoli, Samantha Pharoah and Vanessa Cianco.

For the Butternut Squash and Cream Cheese Filling: Cut butternut squash into cubes, drizzle with oil, season with Club House Sea Salt, French Mediterranean, Club House Black Pepper, Ground and La Grille Fiery Habanero and Roasted Garlic Seasoning and toss. Spread out squash on a baking sheet and place in oven at 4000F. Roast until fork can easily puncture the squash. Once roasted remove from oven and place in a blender with cream cheese and blend until smooth. Season and set aside.

For the Tortellini: Make a well in the middle of the flour, crack egg into the well and add oil. Slowly pull flour into the middle and mix in with the egg. Continue until all the flour has been mixed in and dough is formed. Knead slightly, wrap in saran wrap and allow dough to rest for 20 minutes. Roll dough into thin sheets and cut into square. Add filling to the middle of the square and wet edges with water. Fold into tortellini shape. Boil water with Club House Sea Salt, French Mediterranean and add pasta. Once pasta floats to the top remove from water and set aside.

For the Sage Brown Butter Sauce: In a pan melt butter. Reduce heat to low, add sage and allow butter to brown. Strain and reserve for use.

For the Braised Leeks: Slice leek into ¼ inch thick slices. Place slices in a small pan and add water and chicken base on low. Cook until leeks are soft.

For the Pickled Squash: In a pot add Club House Sea Salt, French Mediterranean, water and vinegar to create pickling liquid. Cut squash into small cubes and place into pickling liquid. Bring to a boil and dissolve salt then add cubed vegetables.

For the Crispy Mushrooms: Crisp mushrooms in a saucepan with butter.

For the Tomato Confit: In pan melt butter then add shallots and tomatoes and sauté. Next, add sugar, vinegar, Club House Red Pepper, Crushed, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground.

For Serving: Place four tortellini’s in the middle of the plate. Top with sage brown butter sauce, braised leeks, squash, mushrooms and tomato confit.

You might also be interested in:


Say cheese

Canadian consumers drive demand for decadent pizzas

Poutine How listening to patrons can really pay off

Pizza is most popular takeout option

Pizza offers a flexible format for restaurants