Homemade Pumpkin Tortelli

Ingredients

• For the pasta dough: For the pasta dough:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 500g (1 lb) roasted pumpkin, mashed 500g (1 lb) roasted pumpkin, mashed
• 100g (1 cup) grated Parmesan cheese 100g (1 cup) grated Parmesan cheese
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• For the sage sauce: For the sage sauce:
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• 250ml (1 cup) heavy cream 250ml (1 cup) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Additional: Additional:
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 45g (total), 5g (sugars)
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pasta dough. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for 30 minutes.
2. 2.
   In the meantime, prepare the filling by mixing the mashed roasted pumpkin, grated Parmesan cheese, nutmeg, salt, and pepper in a bowl. Set aside.
3. 3.
   Roll out the pasta dough into thin sheets using a pasta machine or a rolling pin. Cut the dough into small squares, approximately 5cm (2 inches) in size.
4. 4.
   Place a small amount of the pumpkin filling in the center of each square. Fold the dough over to form a triangle and press the edges firmly to seal the tortelli.
5. 5.
   Bring a large pot of salted water to a boil. Cook the tortelli in batches for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
6. 6.
   In a separate saucepan, melt the butter over medium heat. Add the sage leaves and cook until fragrant, about 1-2 minutes. Pour in the heavy cream and simmer for 5 minutes, stirring occasionally. Season with salt and pepper.
7. 7.
   Serve the cooked tortelli with the sage sauce, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Pumpkin — Make sure to roast the pumpkin until it is soft and easily mashable. This will ensure a smooth and flavorful filling for the tortelli.
• Sage leaves — Use fresh sage leaves for the best flavor. If you can't find fresh sage, you can substitute with dried sage, but reduce the amount by half.

Tips & Tricks

• To save time, you can use store-bought pasta sheets instead of making the dough from scratch.
• Serve the tortelli immediately after cooking to enjoy them at their best texture.
• If you prefer a lighter sauce, you can substitute half of the heavy cream with milk.
• Sprinkle some toasted pine nuts or crispy bacon on top for added texture and flavor.
• Leftover tortelli can be refrigerated and reheated in a pan with a little butter or olive oil.

Serving advice

Serve the Homemade Pumpkin Tortelli as a main course accompanied by a fresh green salad. Garnish with additional grated Parmesan cheese and a sprinkle of freshly ground black pepper for extra flavor.

Presentation advice

Arrange the cooked tortelli on a plate, drizzle the sage sauce over them, and garnish with a few whole sage leaves. The vibrant orange color of the tortelli will beautifully contrast with the creamy sage sauce, creating an appealing visual presentation.