Description
Delicate homemade pasta tortellini filled with a creamy pumpkin and cheese mixture, served in a fragrant buttery sage sauce. This elegant and comforting Italian dish is perfect for celebrating the flavors of fall and makes a beautiful centerpiece for holiday meals.
Ingredients
For the Pasta Dough (or store-bought wonton wrappers):
- 2 cups all-purpose flour
- 3 large eggs
- Pinch of salt
For the Filling:
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
For the Sauce:
- 4 tbsp unsalted butter
- 6–8 fresh sage leaves
- ¼ cup grated Parmesan, for serving
Instructions
- Make the dough: On a clean surface, mound the flour and create a well in the center. Crack the eggs into the well along with a pinch of salt. Gradually incorporate the flour into the eggs using your fingers or a fork until a dough starts to form. Knead the dough for 8–10 minutes until it becomes smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes to relax the gluten.
- Prepare the filling: In a mixing bowl, combine the pumpkin purée, ricotta cheese, grated Parmesan, ground nutmeg, salt, and black pepper. Mix until the filling is smooth and creamy, ensuring all ingredients are well incorporated.
- Assemble tortellini: Roll out the rested pasta dough thinly on a floured surface into sheets, or use store-bought wonton wrappers for convenience. Cut the dough into 3-inch squares or circles. Place about 1 teaspoon of the pumpkin filling in the center of each piece. Fold the dough over into a triangle or half-moon shape and then bring the corners together to form a ring, sealing the edges with a little water if needed to prevent gaps.
- Cook pasta: Bring a large pot of salted water to a rolling boil. Gently add the tortellini and cook for 3 to 4 minutes, or until they float to the surface indicating they are done. Remove the cooked tortellini with a slotted spoon, draining well.
- Make the sauce: In a skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and cook until the butter turns golden brown and develops a nutty aroma, about 3–4 minutes. Be careful not to burn the butter. Remove the skillet from heat.
- Serve: Toss the cooked tortellini gently in the warm sage butter sauce to coat thoroughly. Plate the tortellini and sprinkle with the grated Parmesan cheese before serving to add an extra layer of flavor.
Notes
- To save time, substitute homemade pasta dough with store-bought wonton wrappers for easier assembly.
- The pumpkin and cheese filling can be made up to one day ahead and refrigerated in an airtight container for convenience.
- You can freeze assembled tortellini on a baking tray before transferring them to freezer bags for up to 3 months. Cook the tortellini directly from frozen — just add a minute or two to the boiling time.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
