Calabaza Tortelloni

SAVORY

Sep 7

Pumpkin Crema, Pecorino Romano PDO Foam, Pepitas, Crispy Sage

Chef Daniel Ganem of Fiola | Coral Gables, FL

INGREDIENTS

Dough:
180 grams semolina flour
180 grams 00 flour
3 grams ground cinnamon

Pumpkin Tortelloni:
650 grams roasted pumpkin, diced
50 grams Pecorino Romano PDO
400 grams ricotta
10 grams lemon zest
15 grams kosher salt
5 grams ground black pepper
20 grams sage
5 grams confit garlic

Pumpkin Crema:
190 grams olive oil
110 grams minced shallot
11 grams smoked salt
1.415 kilograms roasted pumpkin, skin discarded
50 grams maple syrup

Pecorino Romano DOP Foam:
500 grams whole milk
500 grams heavy cream
150 grams Pecorino Romano PDO
150 grams Parmigiano Reggiano
80 grams pasteurized egg yolk
Kosher salt

To Assemble and Serve:
Roasted pepitas
Pumpkin oil
Crispy sage

METHOD

For the Dough:
In the bowl of a stand mixer fitted with a dough hook, add all ingredients and 178 grams water. Mix 5 minutes, or the dough comes together. Let rest 1 hour at room temperature. Using a pasta sheeter, roll dough out on the thinnest setting. Set aside.

For the Pumpkin Tortelloni:
In a mixing bowl, combine all ingredients. Mix until well combined then transfer mixture to a pastry bag. Pipe desired amount of mixture onto each Dough sheet, leaving two-inches between each dot. Fold and seal into tortelloni and set aside.

For the Pumpkin Crema:
In a saucepan over medium heat, combine oil, shallots, and 3 grams salt. Sweat until shallots are soft and translucent. Add roasted pumpkin, remaining salt, and maple syrup. Stir to combine, then reduce heat and keep warm.

For the Pecorino Romano DOP Foam:
In a Thermomix blender set to 140°F, purée all ingredients on high speed 5 minutes. Strain and transfer to an iSi canister with two charges. Set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Cook Pumpkin Tortelloni until just al dente. Strain and set aside. Spread a dollop of Pumpkin Crema across the bottom of serving bowl. Top with 4 Pumpkin Tortelloni. Dot plate with Pecorino Romano DOP Foam. Finish with roasted pepitas, pumpkin oil, and crispy sage.

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