Pumpkin Tortellini
Indulge in the comforting flavors of homemade Pumpkin Tortellini, a delightful fusion of rich autumnal ingredients and traditional Italian craftsmanship. This recipe features tender pasta pockets filled with a creamy blend of pumpkin puree, ricotta, and Parmesan cheese, delicately seasoned with freshly grated nutmeg for a hint of warmth. The tortellini are then bathed in a luscious sage brown butter sauce, adding earthy depth to every bite. Perfect for a cozy dinner or an elegant holiday dish, this recipe offers a step-by-step guide to crafting pasta from scratch, ensuring an impressive result that's as satisfying to make as it is to eat. Whether you’re craving a fall-inspired meal or a showstopping Italian classic, Pumpkin Tortellini promises to elevate your table with both flavor and finesse.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 large Eggs
- 250 grams Pumpkin puree
- 50 grams Parmesan cheese, grated
- 100 grams Ricotta cheese
- 0.25 teaspoons Nutmeg, freshly grated
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 60 grams Butter
- 10 leaves Fresh sage leaves
- 2 tablespoons Water (as needed for dough)
Instructions
Make the pasta dough: On a clean surface, create a well in the center of the flour. Crack the eggs into the well, and use a fork to gently beat the eggs, gradually incorporating the flour from the edges. Knead the dough until smooth and elastic, about 8–10 minutes. Wrap in plastic wrap and let rest for 30 minutes.
While the dough rests, prepare the filling: In a mixing bowl, combine pumpkin puree, Parmesan cheese, ricotta cheese, nutmeg, salt, and black pepper. Mix until well blended. Set aside.
Roll out the dough: Divide the dough into three equal parts. Using a pasta machine or rolling pin, roll out each portion into thin sheets (about 1 mm thick). If using a pasta machine, start with the widest setting and gradually move to thinner settings.
Cut out pasta circles: Use a 3-inch round cutter or glass to cut circles from the pasta sheets. Place a teaspoon of filling in the center of each circle.
Shape the tortellini: Lightly wet the edges of the pasta circle with water. Fold the circle in half, pressing the edges to seal, forming a half-moon shape. Bring the two corners of the half-moon together and press firmly to create the classic tortellini shape.
Cook the tortellini: Bring a large pot of salted water to a boil. Add the tortellini in batches and cook for 3–4 minutes, until they float to the surface. Remove with a slotted spoon and set aside.
Prepare the sage butter sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 2–3 minutes.
Toss the tortellini in the sauce: Add the cooked tortellini to the skillet with the sage butter. Gently toss to coat evenly.
Serve: Divide the tortellini among plates, spooning extra butter and sage over each serving. Optionally, garnish with additional grated Parmesan and freshly cracked black pepper. Serve immediately.
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 9.8 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1202 mg | 92% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1196 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
