Butternut-filled panzerotti with prawns, baby marrows and a mild curry sauce
- 300g cake flour + extra, if needed
- 3 large eggs
- water, to moisten
- 500g butternut, peeled, seeded and sliced into 2cm-thick chunks
- 60g unsalted butter
- 15ml (1 tbsp) brown sugar
- salt and freshly ground black pepper, to taste
- pinch nutmeg, grated
- cake flour, to dust
- 30ml (2 tbsp) olive oil + extra, to boil
- 10ml (2 tsp) garlic, peeled and chopped
- 20 prawns, cleaned, peeled and deveined
- 4 baby marrows, julienned
- 200ml dry white wine
- 750ml (3 cups) fresh cream
- 20ml (4 tsp) mild curry powder
- 15ml (1 tbsp) salt, to boil
- grated Parmesan, to serve
- fresh basil, to garnish
For the pasta dough, pulse the flour in a food processor to aerate and break up clumps, so that it will evenly absorb the eggs. Add the 3 eggs and process until a rough dough forms, about 30 seconds. If the dough resembles small pebbles, it is too dry. Add water, 2,5ml (½ tsp) at a time, and process until the dough forms a rough ball. If the dough sticks to the sides of the work bowl, it is too wet. Add flour, 15ml (1 tbsp) at a time, and process until the dough forms a rough ball. Turn the dough and small bits out onto a dry work surface and knead, by hand, until smooth, elastic and homogenous, 1 – 2 minutes. Cover with cling film and set aside for at least 15 minutes, but preferably up to 2 hours, to allow the gluten to relax so that the dough rolls out easily.
For the filling, boil the butternut until tender and easily pierced with a fork, about 30 minutes.
Place the butternut and the remaining filling ingredients in a food processor and blend until a smooth consistency is reached.
For the sauce, fill a 30cm frying pan with the olive oil, add the garlic and fry over rapid heat, 2 minutes. Add the prawns and baby marrows and toss continuously for 30 seconds. Add the white wine, reduce the heat to a lower intensity and stir gently so as not to break the prawns. Add the cream and curry powder and bring to a gentle boil. The sauce will reach a thicker consistency. This should take about 5 minutes.
For the panzerotti parcels, roll the pasta dough either by hand or using a pasta machine, starting at the thickest setting and working to the thinnest setting. The pasta should be thin enough so that you can see the outline of your hand through it. Use an 8cm diameter cutter to cut out rounds. Place a generous teaspoon of filling in the centre of each round. Fold the dough over into a half-moon shape and press the edges together securely.
Fill a large pot with water to three quarters full and bring to a boil. Add the 15ml (1 tbsp) salt and a dash of olive oil. Drop in half of the panzerotti parcels and allow to cook until the parcels are tender, 2 minutes. Use a slotted spoon to transfer the cooked parcels to your individual plates or a serving platter. Repeat with the remaining parcels.
Spoon the sauce over the panzerotti and serve topped with grated Parmesan and garnished with basil.