Description
Delicate homemade tortellini filled with a creamy pumpkin and cheese mixture, served with a rich buttery sage sauce. This elegant and comforting Italian dish is perfect for fall and holiday gatherings, combining seasonal flavors with traditional pasta-making techniques.
Ingredients
For the Pasta Dough (or use 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 and add the pinch of salt into the well. Gradually incorporate the flour into the eggs, mixing gently until a dough begins to form. Knead the dough for 8–10 minutes until it becomes smooth and elastic. Wrap it tightly in plastic wrap and let it rest for 30 minutes.
- Prepare the filling: In a bowl, combine the pumpkin purée, ricotta cheese, grated Parmesan, ground nutmeg, salt, and black pepper. Mix thoroughly until the mixture is creamy and well combined.
- Assemble tortellini: Roll out the rested pasta dough very thinly, 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 each piece into a triangle or half-moon shape, then bring the two corners together and press to seal, forming the classic tortellini shape. Use a small amount of water to help seal the edges if needed.
- Cook pasta: Bring a large pot of salted water to a rolling boil. Gently add the tortellini and cook for 3–4 minutes, or until they float to the surface, indicating they are done. Remove the tortellini with a slotted spoon and drain briefly.
- Make the sauce: In a skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter turns a golden brown and releases a nutty aroma, about 2–3 minutes. Remove from heat to prevent burning.
- Serve: Toss the cooked tortellini gently in the sage butter to coat evenly. Plate the tortellini and sprinkle generously with grated Parmesan cheese before serving.
Notes
- To save time, you can use store-bought wonton wrappers instead of making the pasta dough from scratch.
- The pumpkin and cheese filling can be prepared a day ahead and kept refrigerated for convenience.
- You can freeze assembled tortellini on a baking tray, then transfer to freezer bags for up to 3 months. Cook directly from frozen, adding a minute or two to the boiling time.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
