My farmers market had butternut squash for the first time this season so I made some:
✨ Pumpkin Tortelli ✨
Pumpkin tortelli are a comforting autumn classic. Using roasted butternut squash for the filling gives it a naturally sweet and creamy flavor, which pairs so well with a simple butter, sage, and Parmigiano sauce.
Score:
Flavor: 9/10
The roasted squash was naturally sweet and creamy, balanced perfectly with Parmigiano, sage, and butter. These tortelli are hard to beat. This is a go-to dinner for me in the colder months.
Difficulty: 7/10
The egg pasta is the same base as my ravioli recipe and my new KitchenAid pasta attachment makes rolling out the dough a lot easier than my older manual pasta maker. The whole process takes a few hours of time but it’s mediative and the result makes it all worth it.
Ingredients (makes about 50 tortelli)
For the pasta:
200g (about 1⅔ cups) 00 flour (all-purpose also works)
2 large eggs
For the filling:
200g (about 1 small) roasted butternut squash, peeled and roasted until soft
50g (about ½ cup) finely grated Parmigiano Reggiano
Salt & pepper to taste
For the sauce:
3 tbsp unsalted butter
3 tbsp finely grated Parmigiano Reggiano
A few fresh sage leaves
Pepper to taste
Instructions (about 1.5 hours total)
Make the pasta dough
On a workable surface, mound the flour and crack the eggs into the center. Beat the eggs with a fork, then gradually mix in the flour until a dough forms. Knead for 10 minutes until smooth. Wrap and let rest at room temperature for at least 30 minutes.
Make the filling
Cut the butternut squash in half, season with salt and a drizzle of olive oil, and place cut-side down on a baking sheet. Roast at 400°F (200°C) for 20 minutes until tender. Let it cool to room temperature, then mash with a fork or blend for a smooth filling. Mix in Parmigiano, salt, and pepper. Chill until ready to use.
Roll and shape the tortelli
Divide the dough into 6 equal parts. Roll each piece using a pasta machine (or rolling pin) until thin and slightly translucent but not fragile. Place teaspoons of filling spaced apart on the sheet. Using a round cutter (or a glass), cut around each mound of filling, then fold each circle over to form a half-moon. Press edges to seal, then bring the two corners together and pinch to form the classic tortelli shape.
Make the sauce + cook the pasta
Bring a pot of salted water to a gentle boil. In a pan, melt butter with sage leaves over medium heat until fragrant and lightly browned. Drop tortelli into boiling water and cook for 2–3 minutes, until they float and are tender. Gently toss them in the sage butter sauce.
Serve
Plate the tortelli and top with more Parmigiano and pepper.
Buon appetito! 🎃❤️
