I wanted to go out from my comfort zone and make something special with the Tortellini Emiliani Formaggi pasta from Barilla La Collezione range. They are so cute in size! Inside the tortellini is filled with Ricotta and Grana Padano cheese. The taste of the cheese is very subtle and not overpowering so in my opinion they can be paired with any sauce or ingredients. Because they are so unique, I decided to spend some time whipping up an entrée dish instead of a usual main pasta meal. Pardon the really long name (I’m not trying to sound fancy!) but I was just making sure I described how each components are cooked and plated together.
In this entrée, the base is made up of a simple pumpkin puree and dressed with virgin olive oil. I pan fry the prawns with some butter and made some gremolata (parsley, garlic and lemon zest) to have some acidity to go with it. To contrast the richness of the pumpkin puree, I sprinkled some ground paprika, and to add an extra crunch in texture, pan roasted slivered almonds are added to it. I would probably fine tuned the recipe again in near future – maybe with bigger crustacean like King Prawn or Moreton Bay Bug…mmmm!
The following ingredients are for 2 servings, however please note that they are prepared for more than required portions.
- 10g Barilla Tortellini Emiliani Formaggi
- Pumpkin puree:
- 300g pumpkin, peeled, cut into cubes
- 4 teaspoon Bulla Light Cooking Cream
- Olive oil
- Buttered Prawns:
- 2 Prawns, shelled
- 1 tablespoon butter
- 2 tablespoons of minced parsley leaves
- 1 clove of garlic, minced
- 1 teaspoon grated lemon zest
- 5 g slivered almonds
- Ground Paprika
- Salt and pepper
- To make the pumpkin puree, boil the pumpkin in a saucepan for 10 minutes. Drain well. Transfer pumpkin to a blender and puree until smooth, adding cream, 1 tablespoon at a time to desired consistency. Season well with salt.
- Heat up a skillet and when hot, add the butter. Pan seared the prawns about 30 to 60 seconds each sides till they are nicely curled up. Set aside the prawns with the leftover melted butter from the pan.
- Place a saucepan with water and bring it to boil. Cook the Tortellini for approximately 11 minutes, then drain through colander. Set aside and keep warm.
- Transfer the ingredients of the gremolata to a mortar and pestle and grind till fine. If you do not have one, simply chopped them up finely. Set aside.
- Heat up a new pan and when hot, dry pan roast the slivered almonds till they are nicely browned and crunchy. Set aside.
- To plate up, add two to three spoon of pumpkin puree to the base of the plate. Carefully, pour olive oil around the puree. Place the tortellinis and prawn. Top the prawn with some gremolata. Carefully scatter some roasted almonds on the puree. Sprinkle a little ground paprika across the puree.