Pumpkin tortelli

Cooking time: 1 hour
Difficulty: easy
Tortelli di zucca

Preheat the oven to 180 C /350 F. 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, 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 7.5 cm/ 3 inch 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 warm serving dish and sprinkle with the sage butter and extra Parmesan.


Fresh pasta dough:

Sift the flour and a pinch of salt into a mound on a work surface. Make a well in the centre and add the eggs. Using your fingers, gradually incorporate the flour, then knead for about 10 minutes. If the mixture is too soft, add a little extra flour; if it is too firm, add a little water. Shape the dough into a ball and leave to rest for 15 minutes. Roll out on a lightly floured surface or use a pasta machine to make a thin sheet, and cut out tagliatelle, lasagne, etc.


Coll. (2010), "The Silver Spoon", Phaidon, 283, 268

Suggested wine
Spumante TICINO DOC “Blanc de Noir” Extra Brut – Metodo classico
Fr. 29.00

Serves 4

  • 500 g / 1 lb 2 oz pumpikin, peeled, seeded and chopped
  • 2 tablespoons olive oil
  • 200 g / 7 oz Parmesan cheese freshly grated, plus extra to serve
  • 2 egs, lightly beaten
  • 80 - 120 g / 3-4 oz breadcrumbs
  • 200 g / 7 oz fresh pasta dough
  • 50 g / 2 oz butter
  • 8 fresh sage leaves
  • salt and pepper


For the fresh pasta dough:

  • 200 g / 7 oz plain flour, preferably italian type 00, plus extra for dusting
  • 2 eggs, lightly beaten
  • salt