Pumpkin tortelli

A recipe from The Silver Spoon
Pumpkin tortelli
Pumpkin tortelli

Preparation: 15 minutes

Cooking: 20 minutes

Serves: 4 people


500g (1lb 2oz) (4 cups) pumpkin, peeled, seeded and chopped

2 tablespoons olive oil

200g (7oz) (⅔ cup) Parmesan cheese, grated, plus extra to serve

2 eggs, lightly beaten

80–120g (3–4oz) (1½-2 cups) fresh breadcrumbs

1 quantity Fresh Pasta Dough

50g (2oz) (4 tablespoons) butter

8 fresh sage leaves

salt and pepper


Preheat the oven to 180°C/350°F/Gas Mark 4.

Put the pumpkin in a roasting tin, drizzle with the oil, cover with foil and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, or process to a purée (paste).

Add the Parmesan and eggs and season with salt and pepper. Stir in enough breadcrumbs to make a fairly firm mixture.

Roll out the pasta dough into a sheet and stamp out 7.5cm (3inch) rounds with a pastry cutter. Spoon a little of the pumpkin filling into the centre of each round, fold in half and crimp the edges.

Cook the tortelli in a large pan of salted boiling water for 10 minutes.

Meanwhile, melt the butter in a frying pan, add the sage and cook for a few minutes.

Drain the tortelli, place in a warmed serving dish and sprinkle with the sage butter and extra Parmesan.

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