Fall flavours are some of my favourites, and using pumpkin to brighten up my lunch is great. I worked ahead and used some prepped pasta dough and had...
Another quick and simple fresh handmade pasta recipe to keep your tummies warm during a chillier autumn season.
Colorful, and representing another use of the ever-present pumpkin, you can help achieve your antioxident quota for the day and enjoy a delicious handmade pasta meal at the same time. We recommend using a butternut squash or another firm-fleshed pumpkin variety for maxxed up flavor and color, but use whatever squash or pumpkin is available to you and get ready to have your fresh handmade pasta recipe tickle your taste buds.
A lovely recipe that screams for company at the dinner table, this presentation also offers another terrific way to brighten up your palates - even for the most selective eater, the perfect combination of pumpkin and orange-accented butter is sure to win over some serious fans.
Curious about how to pair this handmade Pumpkin pasta dish with some truly special Italian wines? Check out the Mamablip Wine Selections page for lots of great wine and food pairing options. Another great way to learn more authentic Italian pasta dishes is by joining a Live Class with the Mamablip chefs. Check out the different class options and sign up today!
Sign up below for the Mamablip newsletter, with weekly fresh Italian recipes, news and food tips delivered directly to your inbox!
for 4 servings
Preheat oven to 180C. Line midsize baking tray with parchment paper.
Peel pumpkin, dividing into smaller pieces if easier to work with. Remove inner seeds, dice into cubes and place onto prepped baking tray.
Season to taste with olive oil and salt. Bake 30 minutes, until pumpkin is cooked through and softened. Remove from oven and allow to cool slightly.
Place pumpkin into a medium mixing bowl. Using either potato masher or large fork, smash pumpkin cubes into a purée. Adjust seasonings with salt, and when cooled, add the grated Parmesan cheese. Set aside.
*If available, use Mantovan pumpkin. Acorn pumpkin is a great substitute as well.
Sift flour and semolina, and in medium mixing bowl, create a well in center.
Add egg to well, and using a fork, pull the flour into center with eggs. When eggs have been incorporated into flour, use your hands to begin kneading dough.
Once you have reached a firm, smooth, elastic consistency, dough is complete. Cover with plastic wrap, and allow to rest at room temperature for at least 30 minutes.
Flour working surface using minimum flour necessary, just enough to prevent the dough from sticking to your hands while working.
Remove plastic wrap, shape into rectangle approximately the width of your pasta machine. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking.
Using round pasta cutter, cut sheets and place about 1 teaspoon filling on dough. Using moistened finger, run around edges of filled pasta round. Close tortelli by folding over pasta to form a half-moon shape. Bring two small side together and seal with fingers.
In a medium sauté pan, melt butter with rosemary to taste, reserved grated orange zest, and a few teaspoons of the cooking liquid from the tortelli.
Bring large soup pot of salted water to boil. When fully boiling, add tortelli for at least 2 minutes, and drain well.
Add cooked tortelli to pan with the melted butter, and toss well to combine the flavors.
If the sauce appears too dry, add a few more teaspoons of the pasta cooking water to the pan.
Place cooked tortelli into individual serving dishes and sprinkle with freshly grated Parmesan cheese and serve warm.
120 minutes 8 ingredients 247 kCal
70 minutes 9 ingredients 346 kCal
Vanessa Thursday 13th of August 2020
A splash of welcome color
Fall flavours are some of my favourites, and using pumpkin to brighten up my lunch is great. I worked ahead and used some prepped pasta dough and had my lunch set in just over 30 minutes. Quick and delicious - this is a keeper!