Hello, to all the pasta lovers, I Austin from Beyond The Bayou Blog bring you all a new pasta recipe: Pumpkin Tortellini. When I think of the Fall, I think of cozy foods and what�s better than a nice plate of pasta. This recipe for pumpkin tortelli came from a book that I dream of mastering, �Flour + Water: Pasta� by Thomas McNaughton.
I have made a few pasta recipes like Boursin Pasta, Pastalaya, and Gigi Hadid Pasta that come always on point and delicious. So, here is another one, that I am sharing perfect for all of the pumpkins we will be consuming in the next few months.
This recipe calls for pumpkin puree and some warm spices. I used cinnamon, allspice, cane syrup, and some grated parmesan cheese for my filling. The dish is finished with some freshly chopped sage, toasted walnuts, balsamic reduction, and shaved parmesan cheese.
A note on making pasta, have fun! It truly is a fun process and relaxing. I used to beat myself up when it didn�t come out right or I did not roll it through the machine with precision and ease. As I continue to make pasta and attempt recipes, the more comfortable I am getting.
One thing I learned about cooking is to have fun! Have fun and share the delicious food you created with those you love and care about�it makes it even more rewarding.
What Is Pumpkin Tortellini?
Pumpkin tortellini is a mouthwatering pasta dish that combines the richness of pumpkin with the comfort of pasta. It starts with a silky pumpkin filling flavored with warm spices and a touch of sweetness. This filling is wrapped in delicate pasta dough, forming small, pillow-like parcels. The tortellini are then cooked until tender and served with a delicious sauce, often featuring brown butter, sage, and nuts. Each bite is a perfect balance of creamy pumpkin, savory pasta, and aromatic herbs�a cozy and comforting dish that’s perfect for autumn or any time you crave a taste of seasonal comfort.
Overview: How To Make Pumpkin Tortellini?
Hey there, pasta lovers! Today, I’ve got a delectable treat for you: Pumpkin Tortelli with Brown Butter Sage Sauce. We start by browning butter until it’s beautifully aromatic, then blend it with pumpkin, spices, and a hint of sweetness.
After mixing in Parmesan cheese, we’re onto the fun part: making the tortellini! With precision, we fill pasta strips, seal them into perfect parcels, and cook until tender. Meanwhile, we whip up a luscious sauce of more brown butter, walnuts, and sage. Once everything’s cooked to perfection, we toss it all together, allowing those flavors to meld.
Finally, we serve it up with a generous sprinkle of Parmesan and a drizzle of balsamic reduction for that extra touch of elegance. Trust me, this dish is a flavor-packed delight if served with Sourdough Bread that’s sure to impress at any gathering. Enjoy!
Flavored Pumpkin Tortellini Recipe
Equipment
- Saut� Pan
- Blender
- Baking sheet
- Straight wheel cutter
- Piping bag or spoon
- Spritz bottle
- Flutter cutter
- Large Pot
Ingredients
- 10 tbsp butter
- 2 cups pumpkin puree
- 1 tbsp olive oil
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp apple cider vinegar
- 1 tbsp cane syrup
- 1 cup parmesan cheese
- 1 pasta dough
- 1/2 cup walnuts chopped
- 1 tbsp fresh minced sage
- for garnish�balsamic reduction
Instructions
- Brown 6 tablespoons of butter in a saut� pan, then blend with pumpkin, spices, vinegar, and cane syrup. Fold in Parmesan and cool.
- Roll out pasta dough and cut into 3-inch strips.
- Pipe filling along each strip, fold dough over, and seal edges.
- Press down and seal around each filling to form individual tortelli.
- Cook tortelli in boiling water for 2-3 minutes, then saut� with butter, walnuts, and sage.
- Serve with grated Parmesan and balsamic reduction.
Nutrition
Time For The Tips!
- Ensure the butter is adequately browned to impart a rich, nutty flavor to the pumpkin filling.
- When blending the pumpkin mixture, adjust the spices and sweetness according to personal preference.
- Use a generous amount of Parmesan cheese for a flavorful filling and a creamy texture.
- Keep the pasta dough covered with plastic wrap to prevent drying out while working with small batches.
- Seal the edges of the tortellini firmly to prevent the filling from leaking out during cooking.
- Use a sharp knife or pasta cutter to ensure clean cuts when dividing the dough into strips.
- Be mindful not to overcrowd the boiling water when cooking the Tortelli to prevent sticking.
- Toss the cooked tortellini gently in the saut� pan to coat evenly with butter, walnuts, and sage.
- Serve the pumpkin tortelli immediately with a generous sprinkle of grated Parmesan and a drizzle of balsamic reduction for added flavor.
What to Serve with Pumpkin Tortellini?
Managing leftovers!
- Cool Down: Let the leftover tortellini cool to room temperature before storing.
- Storage: Transfer the cooled tortellini to an airtight container or resealable bag.
- Refrigeration: Place the container in the refrigerator within 2 hours of cooking to keep it fresh.
- Labeling: Consider labeling the container with the date to track freshness.
- Reheating: To reheat, simply bring a pot of water to a gentle boil and add the tortellini. Cook for a few minutes until heated through.
- Enhancements: Consider adding a drizzle of olive oil or a sprinkle of grated Parmesan before serving to freshen up the flavors.
- Enjoy: Serve your reheated pumpkin tortellini as a quick and satisfying meal or snack whenever hunger strikes!
Frequently Asked Questions (FAQs)
Q: Can I use store-bought pasta dough instead of making it from scratch?
A: Yes, you can substitute store-bought pasta dough for homemade dough to save time.
Q: What can I use as a substitute for cane syrup?
A: Maple syrup or honey can be used as substitutes for cane syrup in this recipe.
Q: Can I make the tortellini ahead of time?
A: Yes, you can assemble the tortellini ahead of time and freeze them. Cook from frozen for an extra minute or two.
Q: Can I make this recipe vegan?
A: Yes, you can use vegan butter and omit the Parmesan cheese or use a dairy-free alternative.