1 kilogram crown or butternut pumpkin
3 tablespoons olive oil
sea salt and freshly ground pepper
100 grams firm ricotta
2 cloves garlic, crushed
good grating fresh nutmeg
½ cup freshly grated Parmesan cheese
20 thick wonton wrappers
100 grams butter
¼ cup hazelnuts, roughly chopped
small handful fresh sage leaves
Preheat the oven to 200˚C.
Peel and roughly chop the pumpkin. Place the pieces on a lined baking tray, toss with the olive oil and season. Roast for 30 minutes or until tender and golden. Divide the pumpkin in half, setting one half aside for serving and the other for the filling.
Filling: Mash the pumpkin for the filling with a fork and combine with the ricotta, garlic, nutmeg and Parmesan cheese. Season well.
Lay out 4 wonton wrappers at a time on the bench. Place a heaped teaspoonful of pumpkin in the centre and brush the edges lightly with water. Fold in half to form a triangle, pushing out any air around the filling and pressing the edges firmly together to seal. Brush the points of the triangle with water then fold over to meet one another and press firmly to seal. Place in a single layer on a lined tray and repeat with the remaining filling and wrappers.
To serve: Place the butter and hazelnuts in a sauté pan and cook over a medium heat until the butter is foamy and just starting to turn a nut brown colour. Add the sage leaves, cook until they start to crisp (about 1 minute), then remove from the heat.
Reheat the reserved pumpkin. Cook the tortellini in a large saucepan of boiling, well salted water for 3-4 minutes or until cooked. They will float to the top almost immediately but the pasta will not be cooked at that point. Carefully lift out with a slotted spoon, drain well and place in warm shallow serving dishes.
Scatter with the remaining pumpkin and spoon over the hot sage butter. Season with freshly ground pepper and serve immediately.
Wonton wrappers: both thick and thin, are available fresh at Asian grocery stores and some supermarkets.