Pumpkin-filled Tortelli

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.