Handmade Pumpkin Tortellini

Ingredients

• 300 grams 00 Flour
• 9 units Large Egg Yolks
• 1 unit Whole Egg
• 1.5 cups Roasted Kabocha or Sugar Pumpkin Puree
• 0.5 cup Whole Milk Ricotta Cheese
• 0.75 cup Parmigiano-Reggiano, finely grated
• 0.25 teaspoon Fresh Nutmeg
• 1 tablespoon Amaretti Cookie, crushed(optional)
• 4 ounces Unsalted Butter
• 12 units Fresh Sage Leaves
• 1 teaspoon Kosher Salt
• 0.5 teaspoon White Pepper

Instructions

1. 1

   Mound the 00 flour on a marble surface, create a deep well, and add the egg yolks and whole egg. Slowly incorporate flour from the inner walls until a shaggy dough forms, then knead for 10-12 minutes until the dough is silky and elastic.

2. 2

   Wrap the pasta dough tightly in plastic wrap and allow it to hydrate at room temperature for at least 60 minutes before rolling.

3. 3

   Prepare the filling by combining the pumpkin puree, ricotta, Parmigiano-Reggiano, nutmeg, crushed amaretti, salt, and pepper; pass the mixture through a fine-mesh tamis for an ultra-smooth texture.

4. 4

   Using a pasta machine, roll the dough into paper-thin sheets (setting 8 or 9), ensuring you can see the grain of the wood through the pasta.

5. 5

   Cut the sheets into 2.5-inch squares. Place a half-teaspoon of filling in the center of each, fold into a triangle, seal the edges while removing air, and wrap the corners around your pinky finger to form the traditional tortellini shape.

6. 6

   Bring a large pot of highly salted water to a gentle simmer. Do not use a rolling boil to avoid tearing the delicate skins.

7. 7

   In a wide skillet, melt the butter over medium heat until it begins to foam and turn nut-brown; add the sage leaves and fry until crisp, then remove from heat.

8. 8

   Boil the tortellini for 2-3 minutes until they float, then transfer directly into the brown butter sauce with a splash of pasta water to emulsify.