Pumpkin-Filled Pasta
Pumpkin-Filled Pasta is a delightful dish that brings the warmth of autumn into your kitchen. This homemade pasta is stuffed with a creamy pumpkin filling and is perfect for a cozy dinner with family or friends. With its comforting flavors and beautiful colors, this recipe is a must-try for any pasta lover!
Why Make This Recipe
Making Pumpkin-Filled Pasta is a great way to enjoy seasonal ingredients. Pumpkins are not only delicious but also packed with nutrients. This recipe allows you to create something special from scratch, and the homemade pasta adds a personal touch. Plus, it’s a fun activity that you can do with loved ones and impress your guests with a unique dish!
How to Make Pumpkin-Filled Pasta
Ingredients
- 200 g flour
- 2 eggs
- 300 g roasted pumpkin
- 50 g grated Parmesan
- 1 tbsp amaretti crumbs
- Salt
- Pepper
- Nutmeg
- 60 g butter
- Sage leaves
Directions
- Make the pasta dough by mixing the flour and eggs. Knead the mixture until smooth, then let it rest for 30 minutes.
- Mash the roasted pumpkin in a bowl. Add the grated Parmesan, amaretti crumbs, nutmeg, salt, and pepper. Mix until well combined.
- Roll out the rested pasta dough and cut it into squares. Place a teaspoon of the pumpkin mixture in the center of each square. Fold the pasta over and seal the edges firmly.
- Boil the tortelli in salted water for 3–4 minutes until they float.
- In a pan, melt the butter with sage leaves until fragrant.
- Drain the cooked tortelli and toss them in the sage butter. Serve warm.
How to Serve Pumpkin-Filled Pasta
Serve your Pumpkin-Filled Pasta warm on a plate, drizzled with the sage butter. You can garnish it with extra grated Parmesan and a sprinkle of freshly cracked pepper. For a touch of color, add a few sage leaves on top!
How to Store Pumpkin-Filled Pasta
If you have leftovers or want to prepare the pasta ahead of time, you can store it in the refrigerator for up to 2 days. Make sure to place it in an airtight container. If you want to store it for longer, freeze the uncooked tortelli on a baking sheet, then transfer them to a freezer bag. They can last up to 2 months in the freezer.
Tips to Make Pumpkin-Filled Pasta
- Make sure your pasta is rolled out thin for the best texture.
- Be gentle when sealing the tortelli to avoid them bursting during cooking.
- Taste the pumpkin filling before you seal the pasta, adjusting the seasoning as needed.
Variation
You can add different ingredients to the filling, such as ricotta cheese or spices like cinnamon for a unique flavor twist. If you’re looking for a vegetarian version, simply omit any meat-based toppings!
FAQs
1. Can I use fresh pumpkin instead of roasted pumpkin?
Yes, you can steam or boil fresh pumpkin until tender, then mash it for the filling.
2. Is it necessary to use flour for making pasta?
Yes, flour is key to forming the dough, but you can also experiment with different types like semolina for added texture.
3. Can I make the pasta in advance?
Absolutely! You can prepare the pasta and filling a day ahead. Just store them separately in the fridge until you’re ready to cook.
