Pumpkin Tortellini

Pumpkin is not one of my favorite food things. I don’t know why. I’ve never been a big fan of pumpkin pie, but I do love pumpkin bread. The other thing I love to do with pumpkin is make pumpkin Tortellini. Yes, it is a little time consuming to make. It is also very good to eat, and kids can help with it!

Pumpkin Tortellini and Lemon Broccoli

Pumpkin Tortellini and Lemon Broccoli

My recipe comes from a book entitled Essentials of Italian. This is my go to Italian source. I don’t even bother with the internet when I want to make Italian food. Sure, it’s not Olive Garden recipes or even those types of recipes. This is better! This book covers all the food courses! I really do recommend this book for everyone.

The recipe it’s self is pretty simple. Take and roast your pumpkin; or buy the canned stuff. Then puree it smooth. Add one egg yolk, some seasoning (I used black pepper, salt, and a little nutmeg), and a little parmesan, then mix to combine. The pasta dough is the fun part, and the kid friendly part.

The book gives you a recipe for dough that uses all purpose flour. The biggest reason I can guess at is the fact that past flour, Semolina or Durum, use to be hard to come by. Today both King Arthur Flour and Bob’s Red Mill make pasta flour. For this batch of pasta I used Bob’s Red Mill and the recipe on the bag. It has a slightly different texture to it when handling the dough. However, once cooked that texture disappeared and it tasted and felt like regular old pasta.

For this next step you can use two different methods. I have a hand crank pasta machine. You can also

Pasta circle ready to be filled

Pasta circle ready to be filled

roll out the pasta with your rolling pin. Just remember that the past needs to be about 2 mm thick when

you are doing rolling. Now, the hand crank may sound like a lot of work but it isn’t. It is also cheaper then an electric one and does the job.

Once your pasta is thin enough take about a 2 inch circular dough or pasta cutter and cut your circles. I don’t have a pasta cutter so I use a simple circle dough cutter. Again, it gets the job done; kind of Alton Brown kitchen system 🙂 . Also, there is no reason it has to be circles. The pasta can be stars, dinos, cars, ect. So have some fun with it!

Filled and Sealed pasta circle

Filled and Sealed pasta circle

Now that you have your circles take and drop some pumpkin puree into the middle of half of them. The recipe calls for 1 tsp I typically do about 1/2 to 3/4 of a tsp. Once they are filled swipe the edge of the other half with some water and seal the two pieces together. Once the pieces are sealed together cook them in simmering salted water till they float to the top and are al dente. This takes only 2-3 minutes at the most so stay close to your pot!

The recipe its self serves it with browned sage butter. For that you simple brown, don’t burn, some butter, add a few sage

Pasta in Browned Sage Butter

Pasta in Browned Sage Butter

leaves and warm/simmer till wilted, and toss the freshly cooked pasta in it. You could also do an Alfredo sauce or even a Marinara sauce if you wanted. Don’t forget to add a veggie to it for a complete meal. We had lemon broccoli with ours. To get Hubby to eat meat-less meals like this I have to promise him a Manly meal the next night; I’m thinking flautas.

Enjoy!

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