#PumpkinWeek continues with a savory Brown Butter Pumpkin Tortellini!
If you’ve never made pasta from scratch I highly recommend it, and I have a past video entirely dedicated to the process.
This is a mouth watering recipe, perfect for the holidays and an all around crowd pleaser. Enjoy!!
Start by quartering a medium sized (3-4lb) pumpkin.
Remove the seeds.
Place the quartered pumpkin onto a baking tray.
Drizzle 1-2 Tbsp of olive oil over the top…
…and 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.
In a medium size mixing bowl whisk together 4 egg yolks…
…1 Tbsp of olive oil…
…and a pinch salt.
Add the flour to the egg mixture, one cup at a time, 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.
Vigorously knead the dough for 5 minutes.
Then, cover with plastic and set aside until ready to use.
Once the quartered pumpkin is very tender and the outside of the skin has a deep roasted color, pull it out of the oven.
Remove the meat from the skin and place it into a large mixing bowl.
Add 2 egg yolks…
…1 tbsp sliced sage and 1/4 cup of grated parmesan.
Add 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.
Roll the pasta dough into very thin sheets with a pasta machine and/or rolling pin.
Cut out 4-5 inch circles from the sheets with a ring cutter and remove the excess dough.
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.
Fold the pasta over the filling into a half moon shape and seal the edges of the pasta so that no filling can escape.
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.
Get a pot of boiling salted water going and cook the tortellinis for 5-7 minutes.
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.
Plate the tortellinis in a small shallow bowl.
Top with a spoonful of the brown butter and toasted pine nuts.
Add some freshly grated parmesan cheese…
…and top with fried basil for a tasty garnish.
All that’s left to do is to ENJOY!!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Get a pot of boiling salted water going and cook the tortellinis for 5-7 minutes.
- 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.
- 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!!
| Top Left: All-Clad Sauce Pan | Top Middle: Shallow Bowl Set | Top Right: Pasta Maker | | Bottom Left: All-Clad Saute Pan | Bottom Middle: Baking Sheet | Bottom Right: Shun Kaji Knife Set |