Tortelli with Pumpkin and Parmesan Filling

Tortelli is a type of Italian pasta that is traditionally stuffed with a variety of fillings, including cheese, vegetables, and meats. The filling is also ideal for ravioli and we have plenty of other fillings too which work with this type of pasta.

Ingredients:

For the pasta dough:

• 2 cups all-purpose flour
• 3 eggs
• 1/2 teaspoon salt

For the filling:

• 2 cups pumpkin puree
• 1/2 cup Parmesan cheese, grated
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste

For the sauce:

• 1/2 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh sage
• Salt and pepper, to taste

Preparation:

1. In a large bowl, mix together the flour and salt. Add the eggs and mix until a dough forms.
2. Knead the dough for 10-15 minutes, until it is smooth and elastic. Wrap in plastic wrap and let rest in the fridge for at least 30 minutes.
3. In a separate bowl, mix together the pumpkin puree, Parmesan cheese, nutmeg, salt, and pepper. Mix until well combined.
4. Roll out the pasta dough into thin sheets, about 1/8 inch thick.
5. Cut the pasta sheets into 3-inch rounds using a cookie cutter or the rim of a glass.
6. Spoon a small amount of the pumpkin filling onto the center of each pasta round.
7. Fold the pasta round in half and press the edges together to seal. Then, bring the two corners of the folded edge together and press to form a tortelli.
8. Repeat with the remaining pasta rounds and filling.
9. Bring a large pot of salted water to a boil. Add the tortelli and cook for 3-5 minutes, or until they float to the surface.
10. In a separate saucepan, melt the butter over medium heat. Add the sage and cook for 1-2 minutes, until fragrant.
11. Add the cooked tortelli to the butter saucepan and toss to coat.
12. Serve the tortelli hot, topped with grated Parmesan cheese and additional fresh sage if desired.