Handmade Pumpkin Tortellini
Delicate fresh pasta parcels filled with roasted pumpkin, nutmeg, and ricotta cheese.
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Ingredients
- 300 grams 00 Flour
- 9 units Large Egg Yolks
- 1 unit Whole Egg
- 1 1/2 cups Roasted Kabocha or Sugar Pumpkin Puree
- 1/2 cup Whole Milk Ricotta Cheese
- 3/4 cup Parmigiano-Reggiano, finely grated
- 1/4 teaspoon Fresh Nutmeg
- 1 tablespoon Amaretti Cookie, crushed(optional)
- 4 ounces Unsalted Butter
- 12 units Fresh Sage Leaves
- 1 teaspoon Kosher Salt
- 1/2 teaspoon White Pepper
Instructions
- 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
Wrap the pasta dough tightly in plastic wrap and allow it to hydrate at room temperature for at least 60 minutes before rolling.
- 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
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
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
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
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
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.
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