Description
Delicate homemade tortellini filled with a creamy pumpkin and cheese mixture, served in a nutty sage butter sauce. This comforting Italian dish is perfect for cozy fall meals and festive holiday 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 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 let it 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. Stir until the mixture is creamy and well blended.
- Assemble tortellini: Roll out the pasta dough thinly on a floured surface or use store-bought wonton wrappers. 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 to form a triangle or half-moon, then wrap the edges to create a tortellini shape, sealing with a little water if needed to keep them closed.
- 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 to drain.
- Make the sauce: In a skillet over medium heat, melt the butter. Add the fresh sage leaves and cook until the butter turns golden and develops a nutty aroma, about 2–3 minutes. Remove the skillet from heat.
- Serve: Toss the cooked tortellini gently in the sage butter sauce. Plate and sprinkle generously with grated Parmesan cheese before serving for an elegant finishing touch.
Notes
- To save time, use store-bought wonton wrappers instead of making pasta dough from scratch.
- The filling can be prepared a day ahead and stored in the refrigerator for convenience.
- Freeze assembled tortellini by placing them on a tray until firm, then transfer to freezer bags. They can be frozen for up to 3 months and cooked directly from frozen without thawing.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
