For the pasta
1 large beetroot, cooked, peeled and roughly chopped
3 free-range eggs, beaten
400g pasta flour, plus extra for dusting
½ tsp salt
For the filling
150g baby spinach
150g Beenleigh blue cheese
150g fresh breadcrumbs
1 egg, yolk only
For the butternut squash veloute
1 small butternut squash, peeled and roughly chopped
2 tbsp olive oil
1 knob of butter
1 small onion, peeled and sliced
1 garlic clove, finely chopped
500ml chicken stock
100ml double cream
Salt and pepper, for seasoning
You will also need
9cm round pastry cutter
Mixed micro herbs, finely sliced candy beetroot and 1 tbsp toasted pumpkin seeds to garnish
Appliance Tip: Cooking fresh filled pasta such as tortellini, ravioli and gnocchi inside the Miele Steam Oven helps to retain the pasta’s shape, texture and flavour.
Food Tip: Beenleigh is one of the few blue sheep’s cheeses made in Britain, which will vary in flavour depending on the seasons.
For the pasta, place the eggs, chopped beetroot and salt into a food processor. Blend until smooth. Add the flour and continue to blend until a dough is formed. Tip the dough onto a lightly floured surface and gently knead until the dough is smooth and shiny. Transfer into a clean bowl and rest in the fridge for 30 minutes while you begin to make the filling.
For the filling, put the baby spinach into a large perforated steam tray and cook in the Miele Steam Oven for 2 minutes at 90°C. Once cooked, allow to cool, then place inside a clean tea towel and squeeze out the excess moisture. Finely chop the spinach and mix with the remaining filling ingredients, apart from the egg yolk. Refrigerate while you make the tortellini.
To make the tortellini, remove the pasta from the fridge and cut into two pieces. Keep one piece covered with a damp clean tea towel so it doesn’t dry out. Lightly dust the other piece of pasta dough and the pasta machine with flour, then gradually roll through the pasta machine to a thickness of 2mm.
Once, rolled, lay the pasta on a clean work surface and cut out 9cm discs. Place a spoonful of the blue cheese filling in the centre of each disc and moisten the edges with the egg yolk. Bring the edges of each disc together to form a semi-circular shape and seal. Bring the pointed ends of the tortellini towards each other around your fingertip to form a ring, then press the corners together to seal.
Repeat until you have used all the pasta and filling. Once the tortellini has been made place on a flat tray lined with parchment paper and chill until ready to cook.
For the veloute, heat the oil and butter in a saucepan over a medium heat and sweat the onions until soft. Add the chopped garlic and cook for a further 5 minutes. Add the butternut squash and stock to the pan and continue to cook until tender. Pour in the cream and bring the mixture to the boil. Tip the contents of the pan into a blender and blitz until very smooth. Season to taste and keep warm until needed.
To finish, place the tortellini into a lightly oiled perforated steam tray and cook in the steam oven for 7 minutes at 100°C. Meanwhile, gently warm the butternut squash veloute and divide among the serving bowls.