Botswana-style Pumpkin Tortelli

Ingredients

In this Botswana-style adaptation, the traditional Italian Tortelli di zucca is infused with the flavors of Botswana cuisine. The original recipe is modified by incorporating Botswana spices such as ginger and chili into the filling and sauce, giving the dish a unique and exciting twist. Additionally, the pasta dough may be adjusted to include local ingredients or techniques, such as using sorghum flour or incorporating traditional Botswana cooking methods. We alse have the original recipe for Tortelli di zucca, so you can check it out.

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 2 cups (400g) roasted pumpkin, mashed 2 cups (400g) roasted pumpkin, mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 2 cups (500g) canned tomatoes, crushed 2 cups (500g) canned tomatoes, crushed
• 1 tablespoon grated fresh ginger 1 tablespoon grated fresh ginger
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• For garnish: For garnish:
• Fresh cilantro leaves, chopped Fresh cilantro leaves, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 75g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If needed, add water, a little at a time, until the dough comes together. Knead the dough for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the mashed roasted pumpkin, chopped onion, minced garlic, ground ginger, chili powder, salt, and pepper for the filling. Adjust the seasoning according to taste.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into small squares or circles, approximately 2 inches in size.
4. 4.
   Place a small amount of the pumpkin filling in the center of each pasta square. Fold the dough over to form a triangle or half-moon shape, pressing the edges to seal. Repeat with the remaining dough and filling.
5. 5.
   In a large pot of salted boiling water, cook the tortelli for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
6. 6.
   In a separate saucepan, combine the crushed tomatoes, grated ginger, chili flakes, salt, and pepper for the sauce. Simmer over low heat for about 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the cooked tortelli with the tomato sauce, garnished with fresh cilantro leaves.

Treat your ingredients with care...

• Pumpkin — Make sure to roast the pumpkin until it is soft and easily mashable. This will enhance the flavor and texture of the filling.
• Ginger — Use fresh ginger for the best flavor. Grate it finely to ensure it blends well with the other ingredients.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.

Tips & Tricks

• If you prefer a smoother texture for the pumpkin filling, you can blend it in a food processor or use a hand blender.
• Experiment with different shapes for the tortelli to add visual interest to your dish.
• For a richer sauce, you can add a splash of coconut milk or cream to the tomato sauce.
• Serve the Botswana-style Pumpkin Tortelli with a sprinkle of grated Parmesan cheese for an extra burst of flavor.
• Leftover tortelli can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Botswana-style Pumpkin Tortelli hot, garnished with fresh cilantro leaves. Pair it with a side of mixed greens or a fresh salad to complement the flavors.

Presentation advice

Arrange the cooked tortelli on a plate, drizzle the tomato sauce over them, and sprinkle with chopped cilantro leaves for a vibrant and appetizing presentation. Consider using colorful plates or bowls to enhance the visual appeal of the dish.