Squash Tortellini by Chef Roth

1 h
The recipe for squash tortellini by star chef Michel Roth, with Oliviers & Co. olive oil
All ingredients

At Oliviers&Co

Grand Cru" olive oil

Tortellini dough

500 g flour

5 whole eggs

1 tablespoon of olive oil

Squash filling

250 g squash brunoise (carrots, sweet potato, butternut)

20 g butter

15 g chopped mint

1 tbsp. olive oil

Lemongrass broth

500 g squash cut into cubes

1L water

3 lemongrass sticks

2 oranges2 lemons

5 kefir leaves

2 onions


Slices of multicoloured baby carrots

3 pink radishes in strips

Fresh mint leaves

Fresh herb shoots

50 g mushrooms

1 lemon peel


Tortellini dough - Mix all the ingredients to a smooth dough - Leave to rest for 1 hour.

Filling - Sweat the squash brunoise in butter over low heat until crisp. - Add the chopped mint, 1 tbsp. olive oil and adjust the seasoning.

Lemongrass broth - Bring the water to the boil, add all the ingredients and simmer for 2 hours. - Then strain. - Keep warm.

Tortellini - Coat your work surface with flour, roll out the tortellini dough to a thickness of 1 mm. - Cut into 7cm wide squares. - Place the filling in the centre and close the tortellini. - Cook for 2 minutes in the hot infused stock.

Presentation - Arrange the tortellini in the centre of the plate, add the carrot strips, radishes, herb shoots, mushrooms, mint and 2 tbsp. olive oil. - Pour in the hot stock and finish with a lemon peel.