Fall inspired Pumpkin Tortellini was the star of our Italian Sunday Dinner featuring Sage. My favorite grown up version of macaroni and butter, this beautiful homemade pasta is served with a sage butter sauce. I rolled out the thin sheets of pasta with my KitchenAid® and then shaped the tortellini by hand. A labor of love but totally worth it, they are delicious! This recipe makes 4 generous servings.
For the filling:
- 1/4 cup pumpkin puree
- 1/4 cup fat free ricotta
- 1/8 tsp. pumpkin or apple pie spice (if you don’t have this use a pinch of cinnamon and nutmeg)
For the pasta dough:
- 100 g. “00″ flour
- 100 g. semolina flour
- 100 g. whole wheat pastry flour
- 1/8 tsp. salt
- 1 egg
- 8 tbsp. ice water
For the sauce:
- 1 stick unsalted butter
- 2 tbsp. olive oil
- 12 whole sage leaves
- salt and fresh ground black pepper
- 1 cup sliced baby bella mushrooms
- 1/4 cup white wine
- pinch of red pepper flakes
Preparation: Drain the pumpkin and ricotta in a fine mesh sieve or use a colander lined with cheesecloth. The filling should be firm, not watery.
Add the spice, whisk together and refrigerate. It may not look like enough, but each ravioli will need less than 1/2 tsp. of filling. This will go a long way and I usually have leftover (it’s great in pancake batter!).
Combine the pasta dough ingredients in the bowl of a stand mixer with the paddle attachment. Add the ice water 1 tbsp. at a time, until you have a dry dough that holds together when you give it a squeeze (think pie dough).
Wrap the dough in plastic wrap and let it rest for 20-30 minutes. This allows the flour to hydrate and makes the dough easier to work with. Divide the dough into 4 pieces and flatten each into a disk.
Roll out each piece into a long thin sheet. I used my KitchenAid® pasta roller attachment and rolled to setting #5. Use any pasta roller, or your rolling pin.
Lay the sheets on a floured dish cloth or wax paper, and sprinkle the top lightly with flour.
Trim the ends even. I reserved the scraps and threw them into the pot with the tortellini.
Working with one sheet at a time, cut the dough into squares using a pizza cutter or sharp knife. Keep the remaining sheets covered with a dish towel so that they don’t dry out. Place a scant 1/2 tsp. of filling in the center of each square.
Set up a small bowl of water. Dip you finger in water (or use a small brush) and moisten the edges of each square. Fold in half to form a triangle, and press the edges together.
Pinch the sides.
Now wrap the ends around your finger and squeeze together.
Continue cutting, filling and shaping. Not every Tortellini will come out perfect, don’t worry they are going to taste delicious!
Lay the tortellini on a baking sheet that has been lightly dusted with flour. Be sure to follow food safety guidelines and refrigerate raw pasta within an hour of preparation.
Heat a large pot of water and bring to a boil. Salt generously. Heat a large skillet and add the butter, olive oil, sage leaves and the mushrooms. Saute the mushrooms until they release their liquid. Add the wine, salt and pepper to taste.
When the water has reached a rolling boil, cook the tortellini for 3 minutes. Do not overcook, and do not crowd the pot. As the tortellini finish cooking they will rise to the top, gently remove them with a spider strainer and transfer to the skillet with the butter sauce. Using 2 spatulas, turn gently to coat.
Transfer to a serving platter and garnish with fresh sage leaves and grated Romano.
To see what else I made today for our Sage themed meal, check out the previous post Chicken Thighs with Prosciutto and Sage. Hope you enjoyed reading along and were inspired to give this a try!
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