Pumpkin Tortellini Recipe

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.

It is a book I’ve had for a while and have made a few pasta recipes from—always on point and delicious. So, here is another one, that i’m sharing and perfect for all of the pumpkin we will be consuming in the next few months.

This recipe calls from 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! I truly is a fun process and relaxing. I use 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 your delicious food you created with those you love and care about—it makes it even more rewarding.


Pumpkin Tortellini Recipe


  • 6 tablespoons + 4 tablespoons butter
  • 2 cups pumpkin puree
  • 1 tablespoon olive oil
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon cane syrup
  • 1 cup parmesan cheese
  • 1 recipe pasta dough
  • 1/2 cup walnuts chopped
  • 1 tablespoon fresh minced sage
  • for garnish balsamic reduction


  • Heat a sauté pan over medium heat and add the butter. Once the butter has melted, cook, stirring constantly, until the butter becomes a light tan color; it should have a nutty aroma.In the container of a blender, add the pumpkin, brown butter, cinnamon, nutmeg, vinegar and cane syrup. Puree until smooth and season with a pinch of salt. Spoon the mixture into a bowl and fold in the parmesan cheese. Cool down and place aside.
  • Dust a baking sheet with semolina flour and set aside. Roll out your pasta dough and cut a 2-foot section of the dough sheet. Make sure to cover the rest of the dough with plastic wrap.With a straight wheel cutter, half the pasta sheet lengthwise into two 3-inch wide strips. Using a piping bag or spoon, place 1 1/4-inch logs of filling in the middle of each strip. Keeping an inch of separation between each log of filling. Fill both strips.Gently fold the dough over the filling, bringing the two edges together to completely cover the filling. Use a spritz of water from a spray bottle to help seal it if necessary. Using your thumb, seal the top edge of the pasta, but just the very edge.
  • To form the individual tortelli, start on the right side of one strip and press down along the pasta with your index finger, sealing the pasta and pushing out all the air. Make sure you create a tight capsule of dough around the log of filling. Move down the line, pressing down around one log at a time.Using a flutter cutter, trim the edges, leaving 1/4 inch of pasta between the filling and the cut.
  • Working quickly, place the tortelli, on the prepared baking sheet. Don’t let the touch each other or they may stick together. Repeat until you run out of dough.Bring a large pot of water to a boil.
  • Heat a sauté pan over high heat and add the butter and salt. When the butter starts to bubble, add the walnuts and stir to incorporate.Drop the pasta in the boiling water. Cook for 2 to 3 minutes and then add it to the pan with the walnuts and butter. Add a few tablespoons of pasta water and increase the heat to high.
  • When the pasta is tender, add the chopped sage and toss. Serve with freshly grated parmesan and balsamic reduction.

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