It’s pumpkin season! And o my, we have seen so many delicious recipes and pumpkin instagram pics that we can not stay behind. Therefore our pumpkin contribution will be delicious pumpkin tortellini. Perfect as a primo when you organise a dinner party. Add some melted butter with crispy sage as a dressing, the result is divine!
500 grams pumpkin (we used the Hokkaido pumpkin, but any will do)
2 large free range-eggs
150 grams grated Parmesan cheese
Pepper and salt
200 grams durum flour
2 large free-range eggs
Pinch of salt
- Heat the oven at 180 degrees celsius or 356 Fahrenheit.
- Start with the pumpkin puree by cutting the pumpkin in half en take out the seeds. Don’t throw them away since they make the best snack.
- Peel the pumpkin and cut it into cubes.
- Place the cubes on a baking tray and drizzle over some oil. Cover the tray with aluminium foil and roast for 1 hour.
- In the meantime start with your pasta. Sieve the flour and salt and add the two eggs.
- Gently mix the flour with the eggs. When all is absorbed you have to knead the dough for 10 minutes. Strong muscles? Do it yourself, otherwise you can use your kitchen machine. After 10 minutes leave it to rest for 20 minutes.
- Use your pasta machine to create beautiful thin pasta sheets.
- With a cookie cutter create as much 7 cm circles. Cover the pasta with a wet kitchen towel. This prevents the pasta from drying.
- After one hour take the baking tray out of the oven and mash the pumpkin with a fork.
- Add the eggs, grated parmesan, pepper, salt and mix.
- Add as much bread-crumbs as needed. We are looking for a solid texture.
We are almost done! Now it’s the time to create those beautiful tortellini.
- Place a dollop of pumpkin puree on each circle.
- When the pasta is dry, add a tiny bit of water at the ends of the circle.
- Flip over the pasta from one side to the other, this makes a half circle.
- Fold the ends together and there is your tortellini!
- Cook for a couple of minutes in salted hot water.
- In the meantime melt 100 grams of butter ( on a low temperature) in the pan together with some sage leaves.
- When the butter is melted and the leaves are crispy, drizzle them over the tortellini
- Buon appetito!
I always store a bunch of tortellini the freezer. If you have unexpected guests you can serve them a delicious meal in no more then a couple of minutes.