It’s fall and we all have a craving for absolutely delicious pumpkin infused foods, especially things like Pumpkin Tortellini. This season I’ve already whipped up a couple batches of my pumpkin scones and am challenging myself to further explore some amazing pumpkin recipes and of course put my own little spin on them.
For this recipe I wanted something relatively easy. Several months ago I began experimenting with making homemade pasta and I have to say, once you get the hang of it, you may never go back to store bought pasta again unless you are in pinch.
With this recipe the prep is pretty easy as you make the filling and pasta dough in the food processor. Since the pasta will be easier to roll out once the dough has had a chance to rest (it allows for the egg to fully absorb into the flour). I recommend making the pasta dough either in the morning or the day before you plan to make the pasta. The filling recipe below makes enough for about 50 ravioli’s and I always figure a serving is about 10.
If you haven’t made tortellini before, I would recommend jumping over to the Pumpernickel&Rye YouTube Channel to see a video on how to make pasta and fold tortellini
To serve this up, I like to toast some pumpkin seeds at 350 degrees for about 5 minutes (approximately the time it takes for the ravioli to cook). Further while the ravioli is cooking I make some browned butter (approximately 4 tbsp cooked at medium heat until it starts to bubble and brown) infused with a dash of my Crumble Spice blend (cinnamon and cloves) to give it that extra little touch of flavor and aromatic. Plate approximately 10 ravioli in a shallow serving bowl, drizzle with your browned butter and sprinkle with the toasted pumpkin seeds and serve.
This is a recipe I am sure you will thoroughly enjoy.
For the Filling:
1/4 cup Parmesan Regiano
2 oz Baby Spinach
1/3 cup Pumpkin Pureé
1/2 cup Bread Crumbs
1/8 cup Pumpkin Seeds
For the Pasta:
1 tsp Salt
2 2/3 cups Flour
For the pasta, in a food processor combine all ingredients and pulse until it just comes together into a dough. If the dough isn’t coming together and seems crumbly, just add a little bit of water until it does come together. dump out onto a board and push together and then flatten into a disc. Wrap in cling film and refrigerate for a few hours up to over night which is best.
When you are ready to make the tortellini, in a food processor place all the filling ingredients and pulse until combined. Remove to a bowl and proceed to make small balls (approximately 1/2 tsp each) by rolling them in the palms of your hand. Set on a parchment lined baking sheet until you are ready to cut and fold the tortellini.
Roll out the pasta with your pasta roller and cut into squares or circles to make the tortellini (see video mentioned above) and proceed to place the filling balls in the center and fold the pasta into the tortellini shape. Note: for an easier option you can opt for a ravioli too.
As you fold the tortellini, place them back on the parchment lined baking sheet. If you are making it ahead you can simply place the baking sheet in the freezer with the tortellini’s spaced so they aren’t touching and freeze for future use. Otherwise you can just set them in the refrigerator until it’s time to cook them for dinner.
To cook, bring a pot of water to boiling and season with salt. Cook the tortellini for 3-5 minutes and then strain. Serve as you like (but we recommend the browned butter noted above).