Creamy Nduja & Burrata Tortellini in a creamy roasted pumpkin, kale & rosemary sauce topped with toasted hazelnuts

Instructions

• 1.Roast the Pumpkin: Preheat the oven to 200°C . Place the pumpkin segments on a baking tray. Drizzle with 2 tbsp olive oil, season with salt, pepper, and add the rosemary sprigs. Toss to coat the pumpkin evenly. Roast for 25-30 minutes, until tender and golden. Remove from the oven, cool slightly, then cut into 1.5 cm cubes.
• 2.Crisp the Pumpkin,Blanch the Kale: In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the cubed roasted pumpkin and fry for 4-5 minutes, stirring occasionally, until crispy on the outside but still soft inside. Set aside. Blanch the kale in boiling water for about 3-4 mins, drain immediately, refresh in ice-cold water to retain the colour, drain all the water out and wrap in damp kitchen paper.
• Prepare the Sauce: In the same pan, melt the remaining 1 tbsp butter. Add the diced shallots and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the white wine and let it simmer until reduced by half.
• Add Stock and Cream: Pour in the vegetable or chicken stock, and simmer for 2 minutes. Lower the heat and add the cream. Stir in the grated nutmeg and let the sauce simmer gently for 5 minutes, thickening slightly. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
• Cook the Tortellini: While the sauce is simmering, cook the tortellini in a pot of salted boiling water according to package instructions (usually 2-3 minutes if fresh). Drain and add to the sauce, gently tossing to coat the tortellini evenly.
• Combine and Serve: Add the crisped pumpkin cubes to the pasta and sauce, stirring gently to combine. Divide the creamy pumpkin tortellini among 4 bowls.
• Garnish: Sprinkle each serving with crumbled blue cheese and toasted hazelnuts. Add extra grated Parmesan on top if desired.