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.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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