This homemade tortelloni filled with creamy pumpkin, mascarpone, and Parmesan is the perfect autumn-inspired dish. The butter and sage sauce enhances the delicate flavors, making this an elegant yet comforting meal.
Ingredients
For the Dough:
- 400g (14 oz) rich egg pasta dough
For the Filling:
- 500g (1 lb 2 oz) pumpkin, cut into quarters and deseeded
- Small handful of sage leaves
- 70g (2 ½ oz) mascarpone
- 50g (2 oz) ground almonds
- 60g (2 oz) Parmesan, finely grated (plus extra for serving)
Instructions
- Prepare the Filling: Roast the pumpkin with sage at 180°C (350°F) for 30-40 minutes, or until soft. Let it cool, then scoop out the flesh and mash until smooth. Mix in the mascarpone, ground almonds, and grated Parmesan. Season to taste and refrigerate until needed.
- Roll the Pasta Dough: Roll out the fresh egg dough into thin sheets using a pasta machine or rolling pin. Cut into squares (about 5 cm/2 inches each).
- Fill the Tortelloni: Place a small teaspoon of the pumpkin mixture in the center of each pasta square. Fold into a triangle, sealing the edges tightly, then bring the two corners together to shape the tortelloni.
- Cook the Pasta: Boil salted water in a large pot and cook the tortelloni for 3-4 minutes until they float.
- Make the Butter & Sage Sauce: Melt butter in a pan over medium heat, then add fresh sage leaves. Cook until the butter turns golden brown and aromatic.
- Assemble and Serve: Toss the cooked tortelloni in the butter sauce, coating them evenly. Serve with additional grated Parmesan and a sprinkle of black pepper.
Why This Recipe Works
The silky pasta wraps around the creamy, nutty pumpkin filling, creating a delicious contrast of textures. The butter and sage sauce adds richness and a slightly nutty aroma that pairs beautifully with the sweet pumpkin. This dish is simple yet refined, making it ideal for a cozy dinner or a festive autumn meal.
