Pumpkin cappelletti with pumpkin crisps and curried carrot cream

Name: Pumpkin cappelletti with pumpkin crisps and curried carrot cream
Yield: Serve 4
Cuisine: Asia
Ingredients: 6 tablespoons double cream; 15 g unsalted butter; few fresh coriander leaves, chopped; 1 teaspoon Thai red curry paste; salt, freshly ground black pepper and ground nutmeg; vegetable oil for deep-frying; 150 g wedge of pumpkin, peeled; 150 ml good vegetable stock; 2 carrots, cut into small dice; 2 tablespoons mango chutney, finely chopped; ½ teaspoon Thai red curry paste; 25 g fresh white breadcrumbs; 2 amaretti biscuits, crushed; 24 wonton wrappers; 400 g piece of pumpkin (or butternut squash), peeled, deseeded and cut into large chunks; ½ teaspoon fennel seeds, lightly crushed; 1 free-range egg yolk; 1 tablespoon mild olive oil

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

These little hats are surprisingly easy to make, but do take a while to prepare. For this recipe I use Asian wonton wrappers, which work extremely well.

Ingredients

For the Cappelletti

400 g piece of pumpkin (or butternut squash), peeled, deseeded and cut into large chunks
1 tablespoon mild olive oil

Asia
Pasta
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas mark 6. Place the pumpkin in a roasting tin and sprinkle over the oil, fennel seeds and a little seasoning. Roast for 25 minutes<