Description
Delicate homemade pasta filled with a creamy pumpkin and cheese mixture, wrapped into tortellini shapes, and served with a rich, nutty sage butter sauce. This elegant fall recipe combines the sweetness of pumpkin with savory cheeses, making it perfect for cozy dinners and festive gatherings.
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 using a fork or your fingers until a dough forms. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and allow it to rest for 30 minutes.
- Prepare the filling: In a mixing bowl, combine the pumpkin purée, ricotta cheese, grated Parmesan, ground nutmeg, salt, and black pepper. Mix thoroughly until you achieve a creamy and well-blended filling.
- Assemble tortellini: Roll out the rested pasta dough thinly to about 1/16 inch thickness (or use store-bought wonton wrappers). Cut into 3-inch squares or circles. Place approximately 1 teaspoon of the pumpkin filling in the center of each piece. Fold the dough over to create a triangle or half-moon shape, then bring the edges together to form the traditional tortellini shape, sealing the edges with a bit of water as needed to prevent them from opening during cooking.
- 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 them carefully with a slotted spoon and set aside.
- Make the sauce: In a skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and cook them until the butter turns a golden brown color and develops a nutty aroma. Remove the pan from heat to prevent burning.
- Serve: Gently toss the cooked tortellini in the sage butter sauce to coat evenly. Plate the pasta and sprinkle with additional grated Parmesan cheese before serving.
Notes
- To save time, use store-bought wonton wrappers instead of making homemade pasta dough.
- The filling can be prepared up to a day in advance and stored in the refrigerator.
- Assembled tortellini can be frozen by laying them on a tray until firm, then transferring to freezer bags; they keep well for up to 3 months and can be cooked directly from frozen.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
