Main Course

Brown Butter Pumpkin Tortellini

November 27, 2014

#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!!

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Start by quartering a medium sized (3-4lb) pumpkin.

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Remove the seeds.

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Place the quartered pumpkin onto a baking tray.

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Drizzle 1-2 Tbsp of olive oil over the top…

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…and season with a pinch of salt and fresh cracked black pepper.

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Cover with aluminum foil and bake in a 450f oven for 1-2 hours.

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In a medium size mixing bowl whisk together 4 egg yolks…

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…1 Tbsp of olive oil…

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…and a pinch salt.

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Add the flour to the egg mixture, one cup at a time, until the mixture is slightly tacky, but not sticky.

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Pour the loose dough onto a counter top and begin working it together with your hands.

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Vigorously knead the dough for 5 minutes.

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Then, cover with plastic and set aside until ready to use.

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Once the quartered pumpkin is very tender and the outside of the skin has a deep roasted color, pull it out of the oven.

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Remove the meat from the skin and place it into a large mixing bowl.

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Add 2 egg yolks…

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…1 tbsp sliced sage and 1/4 cup of grated parmesan.

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Add 1 tsp ground nutmeg…

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…and a pinch of salt and pepper.

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Mix until the all of the ingredients are thoroughly combined and the mixture is relatively smooth.

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Transfer the filling into a piping bag and reserve until ready to use.

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Roll the pasta dough into very thin sheets with a pasta machine and/or rolling pin.

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Cut out 4-5 inch circles from the sheets with a ring cutter and remove the excess dough.

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Dollop 2 Tbsp of pumpkin filling into the center of the pasta rounds.

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Rub a small amount of water around the edges of the pasta.

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Fold the pasta over the filling into a half moon shape and seal the edges of the pasta so that no filling can escape.

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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.

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Get a pot of boiling salted water going and cook the tortellinis for 5-7 minutes.

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Add 3 Tbsp of butter to a large nonstick sauté pan on medium-high heat and begin browning the butter.

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Next toast 2 Tbsp of pine nuts in the brown butter.

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Add the cooked/strained tortellinis…

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…the juice of half a lemon…

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…and a pinch of salt and pepper.

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Plate the tortellinis in a small shallow bowl.

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Top with a spoonful of the brown butter and toasted pine nuts.

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Add some freshly grated parmesan cheese…

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…and top with fried basil for a tasty garnish.

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All that’s left to do is to ENJOY!!

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!!
http://www.byrontalbott.com/brown-butter-pumpkin-tortellini/
 

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| 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 |
 

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