Pumpkin Tortellini

This recipe for Pumpkin Tortellini is shared by food blogger and recipe developer Christopher Mohs. His website, Pumpernickel&Rye, is devoted to great food that he makes incredibly easy to make.

Pumpkin Tortellini

Prep Time

30 minutes

Cook Time

5 minutes

Serves

-  

If it’s fall, it’s time to enjoy all things pumpkin. But don’t stop at pumpkin latte, there are a multitude of foods that benefit from the earthy, rich flavor that fresh pumpkin provides.

This recipe for Pumpkin Tortellini is shared by food blogger and recipe developer Christopher Mohs. His website, Pumpernickel&Rye, is devoted to great food that he makes incredibly easy to make.

We love his recipe stylings and are thrilled he’s sharing some of his fall favorites. Making your own pasta can seem daunting, but Christopher shows you how to keep it simple by making the filling and dough in a food processor.

He recommends making the pasta dough either in the morning or the day before you plan to make the pasta.

Ingredients

For the pasta

  • 4 eggs
  • 1 teaspoon salt
  • 2-2/3 cups flour

For the filling

  • 1 egg
  • 1/4 cup Parmesan Reggiano
  • 2 ounces baby spinach
  • 1/3 cup pumpkin purée
  • 1/2 cup bread crumbs
  • 1/8 cup pumpkin seeds

Preparation

  • 1 In a food processor combine all ingredients and pulse until it comes together into a dough. If the dough isn’t coming together and seems crumbly, add a little bit of water until it does. Dump out onto a board and push together, then flatten into a disc. Wrap in cling film and refrigerate for a few hours up to overnight which is best.
  • 2 When ready to make the tortellini, in a food processor place all filling ingredients and pulse until combined. Remove to a bowl and proceed to make small balls (approximately 1/2 teaspoon 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.
  • 3 Roll out the pasta with your pasta roller and cut into squares or circles to make the tortellini. Place the filling balls in the center and fold the pasta into the tortellini shape. Note: for an easier option you can opt for ravioli.
  • 4 As you fold the tortellini, place them back on the parchment lined baking sheet. If you are making it ahead, simply place the baking sheet in the freezer with the tortellinis spaced so they aren’t touching and freeze for future use. Otherwise you can set them in the refrigerator until it’s time to cook.
  • 5 To cook, bring a pot of water to boiling and season with salt. Cook the tortellini for 3-5 minutes then strain and serve.

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