Butternut Squash Velouté and Saffron Tortellini with White Truffle and Mushroom Filling

Pour the saffron threads up with boiling water and let it steep for 5 minutes. Drain through a fine sieve and collect the saffron water. Mix the pasta flour, egg yolks, egg, olive oil and saffron water with a dough hook. Add 5 drops of liquid yellow food coloring. Knead the dough with your hands on a floury work surface for 5 minutes and then chill until you can use it.

Heat a sauté pan, add butter and mushrooms. Fry for 5-7 minutes over high heat while stirring. Season with salt and pepper. Let the resulting liquid boil down completely. Transfer to a bowl, add the truffle oil and mix with enough mashed potatoes that the mixture binds. Cover and chill for 30 minutes until the mixture has set.

Now use the pasta dough to prepare the tortellinis. With the help of a pasta machine, the dough can be rolled out thinly. Place on the lightly floured work surface and cut out circles with a cutter approx. 12 cm in diameter. Press a small amount, approx. 30 g, of the mushroom and truffle filling onto one half of a circle of dough. Whisk the egg yolk with a pinch of salt and 2 teaspoons of water and brush the dough around the filling with it. Fold the remaining half of the dough over it to create a crescent-shaped dough pocket. Press the edges of the dough firmly so that no filling can escape and make sure that no air bubbles are trapped inside. Now shape the crescents around the little finger so that the two ends meet; press the ends together to create the typical tortellin shape. Then blanch the tortellini in boiling salted water for 2 minutes, drain and rinse in a bowl with ice water. Drain again and spread out on an oiled tray.

Peel the potato, cook for 20 minutes until soft. Press the potato through a potato press, season with salt, pepper and nutmeg. Add the cream and mix.

Peel the pumpkin, cut in half and remove the seeds, then chop the pulp. Heat the olive oil in a large saucepan and sauté the shallots over medium heat for about 5 minutes until tender. Take the shallots out of the pot and place in a bowl. Put the pumpkin and butter in the saucepan and season with salt and pepper. Cook for 8-10 minutes over medium to high heat while stirring. Pour in enough stock to cover the pumpkin. Put the shallots back in the saucepan with the pumpkin and simmer gently for about 8 minutes until it is very soft. Then take the saucepan off the stove and stir in the cream. Lift the vegetables out of the stock with a sieve spoon and pour them into the mixer. Pour in about a third of the hot stock and puree to a homogeneous mass. Strain the puree through a fine sieve into a clean saucepan. Stir in more stock until the pumpkin verloutè is thick, but can still be poured.

Halve the mussels crosswise, season with salt and pepper and fry for 1 - 1.5 minutes on each side until they turn golden brown and feel slightly elastic when pressed with a finger.