Calabaza tortelloni, pumpkin crema, Pecorino Romano PDO foam, pepitas, crispy sage

60 minutes


4 people
Adjust Servings
Semolina flour 1 1/2 cups
Flour 1 1/2 cups
Ground cinnamon 1 tsp
Roasted pumpkin, diced 4 cups
Pecorino Romano PDO 1 1/2 cup
Ricotta 1 1/2 cup
Lemon zest 3 tsp
Kosher salt 2 1/2 tsp
Ground black pepper 1 tsp
Sage 2 tbsp
Confit garlic 1/2 tbsp
Olive oil 3/4 cup
Minced shallot 1/2 cup
Smoked salt 1 1/2 tsp
Roasted pumpkin, skin discarded 6 1/2 cups
Maple syrup 2 tbsp
Whole milk 1 3/4 cups
Heavy cream 1 3/4 cups
Parmigiano Reggiano 1 cup
Pasteurized egg yolk 4 tbsp
Roasted pepitas
Pumpkin oil
Crispy sage
Preparation Stage
By Chef Daniel Ganem of Fiola | Miami, FL

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 Filling:

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.


Adapted by StarChefs

No Reviews