Weekend Breakfast Bites: Pork, Butternut and Sage Tortellini by Kamini Pather
Magic Weekend Breakfast with Sean Loots has an extra bite!
The secret is out. Sean loves to eat. Then again, who doesn’t?
With a penchant for spending time in the kitchen, Sean has developed a keen eye for delicious recipes that are fun to prepare and look great too. And now, together with some of South Africa’s most well-known and best-loved chefs, Sean is getting to share his love of food with you.
Tune in every weekend for scrumptious meal ideas, just like this one that you can prepare at home.
This week Kamini Pather MasterChef SA winner, food-writer and TV-show host, shares her PORK, BUTTERNUT AND SAGE TORTELLINI recipe. Follow Kamini on Instagram for more delicious food ideas.
Now, let’s make some fresh TORTELLINI!
For the pasta
3 eggs, large at room temperature
225g ’00 flour
For the filling
80g pork mince
1tbsp coconut oil
¼ butternut, cubed and roasted
2 cloves garlic, roasted
70g Gruberg cheese, grated (plus extra for garnish)
¼ cup Woolworths Organic chicken stock
5 leaves Sage, sliced
Salt and pepper to taste
1 clove garlic, crushed
METHOD: For the pasta
Mix eggs and flour to form a dough. Knead until supple and smooth. Allow to rest for 30 minutes.
Once rested, roll out using a pasta machine, to the 6th thickness level. Using a cutter or 6cm wine
glass, cut rounds into the sheets of pasta.
METHOD: For filling
Heat oven to 180C. Roasted butternut with garlic cloves for 25-30minutes until soft. Using a
Nutribullet, blend the roasted butternut, roasted garlic squeezed from their skins, chicken stock,
and cheese. Taste and season for salt and pepper.
In a bowl, season the pork and add the sage. In a skillet and on high heat, heat the coconut oil
and spread the pork mince in a single layer. Do not turn the pork but rather allow the one side to
crisp up and caramelise. Ideally, the pork should not cook through. Allow to cool.
Once the filling has cooled, mix it together and taste for seasoning.
Get a small bowl of water out. This is to seal the tortellini parcels.
Arrange the rounds of pasta on a work surface. Place ½tsp of filling in the centre of each pasta
round. Using the ring finger, moisten one half of the edge of the pasta round. Fold each circle into
a half moon, encasing the filling. Take the two extreme ends on the flat end of the half moon and
fold back over the index finger.
Allow to dry on a floured surface.
Bring a pot of salted water to a rapid boil. Drop in batches of tortellini and boil until the edges of
the tortellini are al dente.
In a separate pan, heat the butter with a crushed clove of garlic. As the tortellini is done cooking,
pull the parcels from the boiling water and add them directly to the frying pan of garlic-y butter.
Add a sprinkle of cheese and maybe some pasta water to the frying pan to form a light sauce
coating. Mix thoroughly and serve immediately
P.S. – when you make these at home, be sure to tag @KaminiPather @Magic828Music and use the #WeekendBreakfastBites when you share your photos online. Happy cooking!