Pumpkin Tortelli (Tortelli di Zucca) Recipe
From the Italian classic The Silver Spoon cookbook, this recipe for pasta stuffed with pumpkin is always a big hit.
- 4 cups pumpkin, peeled, seeded, and chopped
- 2 tablespoons olive oil
- 2 1/3 cups Parmesan cheese, freshly grated, plus extra to serve
- 2 eggs, lightly beaten
- Salt and pepper
- 1 1/2 to 2 cups breadcrumbs
- 7 ounces Fresh Pasta Dough
- 1/4 cup butter
- 8 fresh sage leaves
- Heat the oven to 350°F. Put the pumpkin in a roasting pan, drizzle with the oil, cover with foil, and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, add the Parmesan and eggs, and season with salt and pepper. Stir in enough breadcrumbs to make a fairly firm mixture. Roll out the pasta dough into a sheet, and stamp out 3-inch rounds with a cookie cutter. Spoon a little of the pumpkin filling into the center of each round, fold in half, and crimp the edges.
- Cook the tortelli in a large pan of salted, boiling water for 10 minutes. Meanwhile, melt the butter in a skillet, then add the sage and cook for a few minutes. Drain the tortelli, place in a warm serving dish, and sprinkle with the sage butter and extra Parmesan.
Beverage pairing: Kendall-Jackson Grand Reserve Chardonnay, California. Rich pumpkin and cheese call out for a lush, buttery Chardonnay. There are tasteful versions of this style, of which this ubiquitous one from Kendall-Jackson is an example. Very well balanced, its acidity, tropical and citrus fruits, and honeyed notes are perfectly integrated, and the creamy notes will highlight the dish.
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