Pumpkin Tortellini Recipe

Make the Tortellini Dough

In a large mixing bowl, combine the flour and salt. Create a well in the center and add the egg and pumpkin puree. Mix until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

Prepare the Filling

In a separate bowl, mix the ricotta cheese with a pinch of salt and black pepper. Set aside.

Roll Out the Dough

After resting, divide the dough into four pieces. Roll out one piece at a time on a floured surface until it is very thin. Cut into 3-inch squares.

Fill and Shape the Tortellini

Place a teaspoon of the ricotta mixture in the center of each square. Fold the square diagonally to form a triangle, pressing out any air. Then, bring the two corners of the triangle together to form the tortellini shape. Set aside and repeat with remaining dough.

Cook the Tortellini

Bring a large pot of salted water to a boil. Add the tortellini and cook for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.

Make the Sage Mascarpone Sauce

In a skillet, melt the mascarpone cheese over medium heat. Slowly stir in the heavy cream and chopped fresh sage. Season with salt and black pepper to taste. Cook for 2-3 minutes until heated through.

Combine and Serve

Add the cooked tortellini to the sauce and gently toss to coat. Serve hot, garnished with grated parmesan cheese.