(Makes approx 40 portion)

1.8 Kg             Butternut Pumpkin (roasted/skinned/deseeded/hung)

1Kg                 Ricotta, hang over night

500g                Smoked Scamorza, diced

200g                Cavolo Nero (Black Cabbage)

50g                  Baby spinach

340g               Pine nuts, toasted

2 small             Nutmeg, grated

Sea salt and freshly milled black pepper, to taste.

  • Preheat oven to xyz deg
  • Roast pumpkin until soft and well cooked (about x minutes). Remove from oven and allow to cool.
  • Skin and de-seed the pumpkin, then hang the flesh for 24 hours in a muslin bag or paper filter. Keep the drained juice and set aside.
  • (EXPLAIN??) Reduce the liquid to a glaze, then reserve to use on the dish later.
  • Heat xyz olive oil in a XYZ fry pan over XYZ heat. Add cavolo nero and spinach and season. Allow to cool, then squeeze as much water as possible out of it using a clean tea towel.
  • Combine pumpkin, ricotta, scarmorza, cavolo nero, spinach and pine nuts, mixing well. Season to taste.

Pasta Dough

(Makes approx 15 portions)

  • 3          whole eggs
  • 8          egg yolks
  • 550g    OO Flour
  • ½ tsp extra virgin olive oil
  • ½ tsp fine sea salt

Jacqueline Sauce

1 cinnamon stick

5 carrots, grated

1 knob ginger, peeled and sliced finely

10 coriander seeds

5 cardomon pods

5 star anise

2 cloves

400 ml Vermouth

1L chicken stock

500gm butter

50ml vegetable oil


  1. Heat butter and oil in a med pan. Sweat  ginger and spices gently and toast until fragrant
  2. Add carrot and boil (?) for 10 minutes
  3. Add vermouth , chicken stock and butter, cook for 10 minutes
  4. Strain through fine strainer then return to pot and reduce for 15 minutes.

To finish

Add 1 cardamom pod, 1 clove, 1 star anise

¼ of the Jaq base, reduce, add 100ml cream

Blitz and pass

To Serve

  • Blanch tortelloni till cooked,
  • Heat pan with butter, once foaming, add sage leaves and tortelloni, to crisp slightly
  • Serve with Jaquelin sauce, crushed Amaretti biscuits, mustard fruits and cress
  • Drizzle a little of the pumpkin glaze over the tortelloni.


  • 50 ml  Jacqueline sauce
  • 2 Amaretti Biscuits
  • 2g  chives, chopped
  • 10g  mustard fruits*, diced

* Mustard fruits is an Italian condiment/preserve made of candied fruit and a mustard-flavoured syrup. It can be found at most specialty Italian grocers and is often labelled in Italian as mostarda or mostarda di frutta.

Tortelloni  Salad

  • 20g herb salad with popcorn shoots (if available)
  • 15g candied pine nuts/pumpkin seeds
  • 20g herb salad
  • 15g Crispy pumpkin
  • 5ml white Balsamic vinegar
  • 5ml EVOO

1-2 turns of peppermill & 1 pinch salt