Pumpkin Tortelli (Tortelli di Zucca)


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Pumpkin Tortelli (Tortelli di Zucca)

4 servings Medium
1.0 4
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Ingredients (9)

  • 4 cups pumpkin, peeled, seeded, and chopped
  • 2 tablespoons olive oil
  • 2 1/3 cups Parmesan cheese, freshly grated, plus extra to serve
  • 2 eggs, lightly beaten
  • Salt and pepper
  • 1 1/2 to 2 cups breadcrumbs
  • 7 ounces Fresh Pasta Dough
  • 1/4 cup butter
  • 8 fresh sage leaves


From the Italian classic The Silver Spoon cookbook, this recipe for pasta stuffed with pumpkin is always a big hit.

Learn how to make Fresh Pasta Dough.


  1. 1Heat the oven to 350°F. Put the pumpkin in a roasting pan, drizzle with the oil, cover with foil, and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, 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 3-inch rounds with a cookie cutter. Spoon a little of the pumpkin filling into the center of each round, fold in half, and crimp the edges.
  2. 2Cook the tortelli in a large pan of salted, boiling water for 10 minutes. Meanwhile, melt the butter in a skillet, then add the sage and cook for a few minutes. Drain the tortelli, place in a warm serving dish, and sprinkle with the sage butter and extra Parmesan.

Beverage pairing: Kendall-Jackson Grand Reserve Chardonnay, California. Rich pumpkin and cheese call out for a lush, buttery Chardonnay. There are tasteful versions of this style, of which this ubiquitous one from Kendall-Jackson is an example. Very well balanced, its acidity, tropical and citrus fruits, and honeyed notes are perfectly integrated, and the creamy notes will highlight the dish.

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