Beetroot and Kale Risotto with Feta Cheese
By Cooking with Kale author Rena Patten.
1 kg flour
1 kg cooked pumpkin
50 g crushed amaretti
100 g of grated Parmesan
200 g of Italian fruit mustard
Salt and pepper to taste
40 g butter
4 g chopped sage
For the pasta dough add flour to mixing bowls, put the whole eggs and start mixing on slow speed. Once the dough is mixed, the dough need to be still on the rough side. Rest the dough for 1 hour before use.
For the pasta filling, cook the pumpkin in the oven with skin on rock salt bed, 180 C between 1 hour to 1.5 hours, depending on the size of the pumpkin. The pumpkin needs to be soft at touch. Peel the pumpkin, add to food processor. Start to add the rest of the ingredients of Parmesan, amaretti, fruit mustard, egg, and salt and pepper and put the filling mix in fridge to cool down.
To make the pasta, cut the dough to smaller pieces. Put the dough through the pasta machine from the biggest number to around number 1,5 (1.5 mm). Put the filling on half of the sheet and fold the other half over to close the pasta. Once closed, use the desire pasta cutter to cut the pasta.
To serve, melt the butter in a pan, being careful not to brown it. Add the sage and let it sizzle for 20 seconds. Glass with vegetarian stock, to create creamy consistency. Boil the pasta with salted water for 6 minutes. Add the pasta to the sauce, mix through the sauce and add a touch of Parmesan and crushed ammaretti at the end to serve.
Recipe provided by Julio's