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Butternut Squash and Girolle Tortellini Recipe

Butternut Squash and Girolle Tortellini

Created by our Le Cordon Bleu master chefs, this pasta is stuffed with girolles and butternut squash. The flavour is woody, yet gracefully sweet, served with a frothy cream and sour capers it is a delicious autumnal dish.

Recipes similar to this are taught at Le Cordon Bleu London as part the Diplôme de Cuisine, which is the perfect path for anyone with aspirations to become a skilled chef.

Serves 4
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Ingredients

Totellini
  • 300 g pasta flour (OO)
  • 30 ml olive oil
  • 3 eggs
  • 1 egg, beaten
Butternut squash and girolle filling
  • 350 g butternut squash
  • 40 g butter
  • 400 g girolles
  • salt and pepper
Butternut squash and parmesan cream
  • 50 g butternut squash
  • 300 ml milk
  • 50 g parmesan
  • salt and pepper
Garnish
  • 20 g butter
  • 20 g capers
  • 10 g sage leaves
  • 50 ml olive oil
  • 20 g parmesan, grated
  • salt

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