Pair this dish with one of our Pinot Noirs, or the Viognier for a bright, crisp accompaniment.
We’re highlighting everyone’s favorite fall ingredient with this delicious pumpkin tortellini recipe, because what says fall better than pumpkin? You’ll love this dish as an appetizer or main course, with its mellow flavors of pumpkin, sage and almonds.
Ingredients
PUMPKIN PASTA FILLING
- 1 medium pumpkin (butternut squash may be used as well)
- 2 tbsp. olive oil
- 2 tbsp. light corn syrup
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
PREPARING THE PASTA & SAUCE
- 2 tbsp. salt
- 2 tbsp. olive oil
- 5 tbsp. unsalted butter
- 1 bunch sage leaves
- 1/4 cup almonds (blanched and toasted)
- 3/4 cup Parmesan cheese
- 3 tbsp. balsamic glaze
PASTA & EGG WASH
- 3 cups all purpose flour
- 1 cup semolina flour
- 4 extra large eggs
- 4 tsp. olive oil
- Pinch of salt
- 1 egg
- 2 tbsp. water
Directions
PUMPKIN PASTA FILLING
Peel, seed and cut the pumpkin into 1-inch cubes. Place the cubes on a baking tray, then drizzle with olive oil. Sprinkle with salt and pepper and roast in a 375-degree oven until the pumpkin cubes are cooked through, approximately 30-45 minutes.
Place the pumpkin cubes in a food processor and purée. Add the Parmesan cheese. If needed, add salt and pepper to taste.
PASTA & EGG WASH
In a mixer fitted with a dough hook, combine all the ingredients and knead until the dough becomes a smooth ball. Place in a plastic bag and refrigerate for 30 minutes.
Using a pasta machine, roll out the dough until a very thin sheet is obtained. Cut 2 1/2-inch squares out of the dough. Brush the past squares with egg wash (cracked egg beaten with 2 tbsp. water).
Place a teaspoon of filling in the center of each square and fold over one corner to make a triangle, making sure to press out the air that might get caught inside. Take the end corners of the triangle and fold them in, around your index finger, thus completing the tortellini. Repeat until your filling runs out. (You may freeze extra tortellini in a plastic bag.)
PREPARING THE PASTA & SAUCE
Bring 4 quarts of water to a vigorous boil. Add 2 tbsp. of salt and 2 tbsp. of olive oil. Drop the tortellini in the water, then cook for about three minutes or until al dente (tortellini will float when they are almost done).
In a saucepan on high heat, add the butter and sage and sauté until the butter begins to brown.
To serve, drain the pasta and place in a serving dish (or in individual bowls). Sprinkle with the almonds and Parmesan cheese and drizzle the hot brown butter sage sauce over the pasta. Drizzle with balsamic glaze. Serve immediately and enjoy!
