First Courses · Fresh Pasta

Pumpkin Tortelli

Preparing homemade Pumpkin Tortelli is not difficult at all. They just require a bit of time! It is very satisfying preparing them by ourselves: our effort is a fair reason!

These tortelli are prepared with simple and light ingredients to obtain a balanced single course! It is also very tasty!

In the article, you can find some short video tutorials about how to realise the tortello and raviolo shapes: I hope they can help you!

Pumpkin Tortelli

Pumpkin Tortelli

Ingredients for the dough:

  • 200 g flour;
  • 1 egg;
  • about 1 glass of water;
  • 1 pinch of salt.

Ingredients for the filling:

  • 500 g pumpkin (with compact pulp, I used the Hokkaido Pumpkin);
  • 1 spoon of ricotta cheese (about 35 g);
  • 40 g grated Parmesan;
  • 1 tablespoon of marjoram;
  • salt and pepper.

Ingredients for the dressing:

  • butter;
  • sage;
  • grated Parmesan Cheese.

Preparing the Pumpkin Tortelli

Preparing the filling

Line a baking tray with a baking paper.

Preheat the oven ti 180° C in convection mode.

Slice the pumpkin and arrange it onto the prepared tray. Bake the pumpkin for about 40 minutes, or until it is soft. Take it out of the oven and let it cool.

Note: Cooking time depends on the pumpkin type and on the slices thickness. Check the cooking with a skewer: if we can insert it into the pumpkin pulp with no effort, the pumpkin is done.

Remove the peel and transfer the pulp into a bowl.

Add the ricotta, the Parmesan cheese and blend the ingredients until a uniform and smooth mixture is obtained. Season with salt,  pepper and marjoram. Transfer the mix into a pastry bag and keep it aside.

Preparing the dough

Arrange the flour onto a clean surface shaping it like a mountain. Make a hole into the centre of the flour mountain. Add the lightly beaten egg and a pinch of salt into the hole.

Start kneading the dough with a fork and then carry on with your hands. Add a little water at a time and knead until a uniform and smooth dough is obtained.

Shape it into a ball, cover it with cling film and let it stand for about 30 minutes.

Once this time has passed, roll the dough out, few at time, using a pasta machine.

Note: Now we have all the needed ingredients to realise our pumpkin tortelli! If you don’t like the tortello shape, you can realise the classic raviolo shape. Carry on with the recipe, you can find all the explanations and some short video tutorials that I think could be of help in their realisation (or at least I hope so)!

Realising the tortelli shape

Once rolled the dough out, using a pastry wheel cut it in squares (about 4 cm x 4 cm). Wet a bit the edges, using your finger or a small brush.

Arrange some prepared filling onto a corner. Fold the opposite corner to obtain a triangle.

Fold the longer edges around our finger and seal the tortello.

Here’s the video: I hope it can help you!

Arrange the tortelli onto a lightly floured surface.

Realising the raviolo shape – method 1

Arrange some heap of filling onto a edge of the rectangle dough. Wet a bit the edge to adhere the dough.

Fold the empty edge onto the one with the filling and seal the edges.

With a pastry wheel, cut the ravioli.

Here’s the video! I hope it better clarifies how I realised the ravioli using this method.

Arrange the ravioli onto a lightly floured surface.

Realising the raviolo shape – method 2

Arrange some heap of filling onto the centre of the rectangle dough.

Put another dough rectangle on top of the other in order to cover the bottom one.

Wet a bit the edges, using your finger or a small brush.

To seal the dough, lightly wet the edges.

Press with your fingers the edges to make the the dough adhere and then cut the pastry.

Arrange the ravioli onto a lightly floured surface.

Cooking and dressing the Pumpkin Tortelli

Bring to boil a great quantity of salty water.

In a non stick pan, melt some butter with some sage leaves.

Add a spoon of oil into the boiling water and dive the tortelli. When they come up, they should be done: taste one to check the cooking.

Dry them using a skimmer and transfer it into the pan with the butter.

Combine them with the dressing, mixing them gently.

Transfer the tortelli into the dishes and garnish with some Parmesan Cheese.

Pumpkin Tortelli

Enjoy your Pumpkin Tortelli!

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