Amazon.co.uk Widgets Skip to content

This will feed 6 as a starter, 4 as a main course. Alternatively, they freeze really well. To cook from frozen, plunge into plenty of salted boiling water and cook until they float (usually 4-6 minutes).

I have made this recipe easier by using a food processor to make the dough, there is a more hands on version on my website.

Pasta

200 g oo flour

200 g fine semolina

4 large eggs

Filing

450 g pumpkin, cut into slices, skin left on

olive oil for drizzling

150 g ricotta

generous pinch nutmeg

4 sage leaves, chopped

pinch chilli flakes (optional)

Brown Butter with Sage

30 g butter

12 sage leaves

Sauce

30 g butter

50 ml white wine

150 ml double cream

1/2 lemon, juiced

Preheat the oven to 210C fan. Put the pumpkin chunks on a baking tray, generously drizzle with olive oil, sprinkle with salt and pepper. Roast for 30-40 minutes or until soft. Once cool enough to handle, slice off the skin, you should have approx 300g.

Put all the dry ingredients for the pasta along with a pinch of salt into the bowl of a food processor. Add the eggs one at a time pulsing between additions. Keep mixing until formed into a dough. Wrap in baking parchment followed by a tea towel and leave to rest int he fridge for at least 30 minutes.

To make the filling put all the ingredients in the bowl of a food processor and blitz to a smooth paste.

Roll out the pasta dough. I pass mine twice through clicks 1-4 and rolled mine to the No6 thickness (see video). Use a pastry cutter to cut out 9cm circles. Put a dollop of filling int he centre of each circle. Dampen the edges, fold in half and carefully seal ensuring there are no air bubbles. Carefully draw the two ends together and pinch to seal. Set aside onto a tray covered with a generous sprinkling of semolina or 00 flour.

If freezing do so at this point. Put them in the freezer on the tray, leave for a few hours then pop in a freezer bag to use when you like, see not above about cooking from frozen.

Prepare the sauces, in a small pan, gently heat the butter, add the sage leaves and leave to bubble for a couple of minutes being careful not to burn the butter. Remove the sage leaves to a piece of kitchen paper. Set everything aside ready to assemble the dish.

For the cream sauce, gently melt butter, turn heat up and add the wine, let it bubble for a minute, add cream and lemon, season with salt and pepper and set aside of service.

Bring a large pan of salted water to the boil. Drop in the tortellini, cook for 2-3 minutes or until they float. To serve, divide the tortellini between 4 warmed bowls, pour the sauce over each bowl, add drizzle of brown butter and finish with 3 crisp sage leaves on each dish.

Pumpkin Tortellini

Jules
This will feed 6 as a starter, 4 as a main course.
Alternatively, they freeze really well. To cook from frozen, plunge into plenty of salted boiling water and cook until they float (usually 4-6 minutes).
I have made this recipe easier by using a food processor to make the dough, there is a more hands on version on my website.
No ratings yet
Prep Time 1 hour 15 minutes
Cook Time 50 minutes
Resting Dough 30 minutes
Course Main Course, Starter
Servings 4 people (see note above)

Ingredients
  

Pasta

  • 200 g 00 flour
  • 200 g fine semolina
  • 4 large eggs

Filling

  • 450 g pumpkin cut into chunks, skin left on
  • olive oil for drizzling
  • 150 g ricotta
  • generous pinch nutmeg
  • 4 sage leaves chopped
  • pinch chilli flakes (optional)

Brown Butter

  • 30 g butter
  • 12 sage leaves

Citrus Sauce

  • 30 g butter
  • 50 ml white wine
  • 150 ml double cream
  • ½ lemon, juiced

Instructions
 

  • Preheat the oven to 210C fan. Put the pumpkin chunks on a baking tray, generously drizzle with olive oil, sprinkle with salt and pepper. Roast for 30-40 minutes or until soft. Once cool enough to handle, slice off the skin, you should have approx 300g.
  • Put all the dry ingredients for the pasta along with a pinch of salt into the bowl of a food processor. Add the eggs one at a time pulsing between additions. Keep mixing until formed into a dough. Wrap in baking parchment followed by a tea towel and leave to rest int he fridge for at least 30 minutes.
  • To make the filling put all the ingredients in the bowl of a food processor and blitz to a smooth paste.
  • Roll out the pasta dough. I pass mine twice through clicks 1-4 and rolled mine to the No6 thickness (see video). Use a pastry cutter to cut out 9cm circles. Put a dollop of filling int he centre of each circle. Dampen the edges, fold in half and carefully seal ensuring there are no air bubbles. Carefully draw the two ends together and pinch to seal. Set aside onto a tray covered with a generous sprinkling of semolina or 00 flour.
  • If freezing do so at this point. Put them in the freezer on the tray, leave for a few hours then pop in a freezer bag to use when you like, see not above about cooking from frozen. 
  • Prepare the sauces, in a small pan, gently heat the butter, add the sage leaves and leave to bubble for a couple of minutes being careful not to burn the butter. Remove the sage leaves to a piece of kitchen paper. Set everything aside ready to assemble the dish.
  • For the cream sauce, gently melt butter, turn heat up and add the wine, let it bubble for a minute, add cream and lemon, season with salt and pepper and set aside of service.
  • Bring a large pan of salted water to the boil. Drop in the tortellini, cook for 2-3 minutes or until they float. To serve, divide the tortellini between 4 warmed bowls, pour the sauce over each bowl, add drizzle of brown butter and finish with 3 crisp sage leaves on each dish.

Video

Tried this recipe?Let us know how it was!

1

This Post Has 0 Comments

Leave a Reply

Search