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
- Sauté 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 sauté 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 sauté 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 sauté 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.
