- Start this recipe the day before you want to it eat
- Preheat the oven to 180oC/Gas Mark 4. Arrange the pumpkin wedges in a roasting tin and sprinkle with rock salt.
- Cover the tine with foil and cook in the oven for 45-50 minutes, or until tender when pierced with the point of a knife.
- Remove from the oven, allow to cool enough to handle, then scrape the pumpkin flesh from the skin. Place the flesh in a muslin cloth or a fine sieve and hang overnight above a bowl in a cool place to drain off all the excess liquid.
- Place the pumpkin in a food processor and blend until smooth. Add the parmesan and mustard fruits and season. Pule-blend to combine.
- Roll out and cut up the pasta dough. Place 1 teaspoon of filling at 2cm intervals along each strip of pasta, then fold into parcels about 3cm square.
- At this stage, you can par-cook them to use later. Bring a large pan of salted water to the boil and blanch the tortelli in it for 30 seconds. Drain and plunge immediately into iced water. Remove and place on a lightly oiled baking sheet. Drizzle with a little oil and cover with cling film. The tortelli can be refrigerated for up to 24 hours.
- Place the stock and butter in a pan and bring to the boil over a medium heat, whisking vigorously to stop the mixture splitting. Add the sage leaves and a little seasoning just before serving
- Bring a large pan of salted water to the boil. Add the tortelli and cook for 3 minutes. Drain and serve, drizzled with the sage butter and with the amaretti biscuits sprinkled on top.
About Lime Wood
Lime Wood, a boutique country house, is set in the heart of the New Forest National Park, 1.5 miles from the small town of Lyndhurst and just an hour and a half drive from London. It is laid-back luxury at its best – the perfect secluded hideaway escape!
Chef Angela Hartnett and Lime Wood’s Luke Holder do the cooking, pulling together both of their much admired signature styles, to create Hartnett Holder & Co, the hotel’s relaxed and stylish Italian restaurant. Hartnett and Holder’s food comes with the much loved Italian approach to eating - where sharing and provenance is everything. The style is chefs’ home-cooked food not chefs’ food cooked for restaurants. Both Angela and Luke are famed for their informal, grounded style of cooking and their respect for local produce.
Designed over three levels, Lime Wood’s Herb House Spa has a massive Sauna and indoor Hydro Pool with stunning forest views, a Mud House, a steaming outdoor Hot Pool, eight spacious single treatment rooms and two magnificent double treatment rooms. If that’s not enough there’s a state of the art rooftop gym with the very latest Technogym equipment, a 16 metre ozone treated indoor lap pool with glass doors overlooking the garden and a workout studio offering an extensive range of fitness classes. Herb House Spa is a spa dedicated to natural well-being, inspired by its forest surroundings, that instils a sense of calm, well-being and serenity – a serious chilling retreat.
About HH&Co Backstage – the cookery school
Drawing on Angela and Luke’s fresh, confident approach to cooking and eating and their signature home-cooked style, HH&Co backstage offers a unique, fun and informal way of learning how to cook delicious food!
Suitable for everyone from complete beginners to budding masterchefs, our hands-on, relaxed style aims to improve your culinary skills and give you bags of inspiration to go home and get cooking.
We are not ones to take ourselves too seriously, so the aim is to get stuck in and have fun whatever your ability! So why not give something new a go? HH&Co Backstage is not your average classroom! A little bit of chaos and a lot of creation is positively encouraged!
Find out more about a Cookery Experience with Lime Wood