This week Villi Fulivai, executive chef at Chez Frederic is sharing his favourite recipe.
Pumpkin, Feta and Sultana tortellini w Beurre Blanc sauce
Pumpkin, Feta and Sultana Tortellini
1 kg of butternut pumpkin peeled and seeded
200 grams of persian feta
100 grams of sultanas
20 grams of sea salt flakes
5 mLs of lemon juice
Cut butternut pumpkin in half and seed.
Place in baking tray flesh side up, drizzle with olive oil and season with sea salt flakes.
Bake at 180 degrees for 25 minutes.
While pumpkin is cooking combine Persian feta, sultanas and lemon juice.
Once pumpkin is cooked, scrape flesh from the skin and allow to cool.
Combine cooled pumpkin with Persian feta mixture.
1 kg of all purpose flour
100 mLs of olive oil
30 grams of salt
Sift flour into mixing bowl.
Add oil and salt.
Begin mixing, adding one egg at a time.
Once all ingredients are combined and dough has formed, cover bowl with cling wrap and allow to rest for 30 minutes.
Now to make the tortellini.
Roll pasta dough into thin sheets.
Cut sheets into 5x5cm squares.
Place pumpkin feta mix into squares and fold and pinch into shape.
60mls white wine vinegar
60mls dry white wine
180gms chilled unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons confit garlic
Dice eschalot finely.
Place eschalot, vinegar, wine and confit garlic in small saucepan and bring to boil.
Boil uncovered, stirring occasionally for a couple minutes or until the mixture is reduced to half volume.
Strain the mixture into a small frying pan and discard the eschalot and confit garlic.
Place frying pan on low heat and add butter gradually, whisking constantly until all butter has been incorporated into the sauce.
Add lemon juice and season with salt.
Place tortellini in boiling water, cook for three minutes.
Drain, add sauce and serve.
Villi Fulivai is a well-known identity in the hospitality industry. He has won awards at both Playground Martini and Tapas Bar and The European. He is now the Executive Chef at Chez Frederic.