(Makes 30 tortelloni)
Tortelloni are pasta that are typically filled with cheese, sometimes with greens added to the mixture. They are the same shape as tortellini, only larger. In Emilia-Romagna, a pumpkin puree flavored with cheese and amaretti cookies is a common filling for tortelloni. Pumpkin tortelloni are a delicious main course for an autumn dinner or a special and different addition to your Thanksgiving menu.
1 shallot, finely chopped
1 tablespoon butter
1 cup pumpkin puree
1/2 cup ricotta cheese
1/4 cup grated pecorino cheese
3 amaretti cookies, crushed (about 3 tablespoons)
2 teaspoon brown sugar
Pinch of nutmeg
Salt and pepper
3/4 pound Basic Egg Pasta Dough
Butter Sauce with Sage and Walnuts:
8 ounces unsalted butter
1/3 cup coarsely chopped walnuts
10 fresh sage leaves, chopped
To make the filling:
Saute shallot in butter until lightly golden, about 2 minutes. Transfer the shallot mixture to a bowl. Add the remaining ingredients. Stir to combine well.
To make the tortelloni:
Roll out the dough with a rolling pin or pasta machine; cut into 3-inch squares.
Add about 1 tablespoon of filling to the center of each square. Brush the edges of the pasta squares with a little water to help seal them. Fold the dough in half, encasing the filling, to form a triangle. Press edges together firmly to seal. Using your thumb, press the middle bottom edge of the triangle up toward the point. Take the two bottom ends and join them together, forming a circle. Place completed tortelloni on a lightly floured surface and you complete forming them.
For more information on forming tortelloni, click here.
To make the sauce:
Melt the butter in a large skillet over medium-high heat. Add the walnuts and sage; sauté for 2 minutes. Drain the tortelloni and add to the skillet. Turn off the heat; gently toss the pasta with the sauce. Season with salt. Serve.
This flour makes all the difference in the world when it comes to making fresh pasta. The dough is silky smooth, easy to stretch, and tastes great.
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