Brown Butter Pumpkin Tortellini

Ingredients

• PUMPKIN FILLING:
• 2 cups roasted pumpkin
• 1-2 egg yolks
• 1/4 cup parmesan cheese
• 1/4 cup ricotta cheese (optional)
• 1 tbsp sliced sage
• 1 tsp nutmeg
• salt and pepper to taste
• DOUGH:
• 2 cups all purpose flour (double zero flour preferred)
• 4 egg yolks
• 1 Tbsp olive oil
• 1 tsp salt
• 2-3 Tbsp water if needed
• To Finish:
• 3 Tbsp butter
• 2-3 tbsp pine nuts
• 1/2 of a lemon
• A dozen or more fresh sage leaves for frying
• 1-2 Tbsp parmesan cheese to finish

Instructions

1. Quarter a medium sized (3-4lb) pumpkin and remove the seeds. Place the quartered pumpkin onto a baking tray and drizzle 1-2 Tbsp of olive oil over the top, season with a pinch of salt and fresh cracked black pepper, cover with aluminum foil and bake in a 450f oven for 1-2 hours.
2. In a medium size mixing bowl whisk together 4 egg yolks, 1 Tbsp of olive oil, and a pinch salt. Add the 1 cup of flour to the egg mixture and begin mixing it together with a fork or wooden spoon. Add the remainder of the flour until the mixture is slightly tacky, but not sticky. Pour the loose dough onto a counter top and begin working it together with your hands until it form into a smooth ball of dough. Vigorously knead the dough for 5 minutes then cover with plastic and set aside until ready to use.
3. Once the quartered pumpkin is very tender and the outside of the skin has a deep roasted color, pull it out of the oven and remove the meat from the skin and place it into a large mixing bowl. Add 2 egg yolks, 1/4 cup of grated parmesan, 1/4 cup of ricotta cheese (optional), 1 tbsp sliced sage, 1 tsp ground nutmeg, and a pinch of salt and pepper. Mix until the all of the ingredients are thoroughly combined and the mixture is relatively smooth. Transfer the filling into a piping bag and reserve until ready to use.
4. Roll the pasta dough into very thin sheets with a pasta machine and/or rolling pin and cut out 4-5 inch circles from the sheets with a ring cutter. Remove the excess dough.
5. Dollop 2 Tbsp of pumpkin filling into the center of the pasta rounds. Rub a small amount of water around the edges of the pasta and fold the pasta over the filling into a half moon shape. Next seal the edges of the pasta so that no filling can escape, then wrap one edge of the pasta around your index finger creating a plump center bulge. Press the ends together and repeat until all of the tortellinis are formed.
6. Get a pot of boiling salted water going and cook the tortellinis for 5-7 minutes.
7. Add 3 Tbsp of butter to a large nonstick sauté pan on medium-high heat and begin browning the butter. Next toast 2 Tbsp of pine nuts in the brown butter, add the cooked/strained tortellinis, the juice of half a lemon, and a pinch of salt and pepper.
8. Plate the tortellinis in a small shallow bowl, top with fresh herbs, a spoonful of the brown butter and toasted pine nuts, and freshly grated parmesan cheese. ENJOY!!