Flavored Pumpkin Tortellini Recipe
Savor the flavors of fall with these homemade Pumpkin Tortelli. Filled with a rich pumpkin and Parmesan mixture, wrapped in tender pasta, and served with buttery walnuts and fragrant sage.
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Calories: 500kcal
Servings: 6
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
Calories: 500kcal | Carbohydrates: 40g | Protein: 15g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 50mg | Sodium: 400mg | Fiber: 6g | Sugar: 6g