NOTES: This recipe uses whole eggs for the pasta.
Prep Time: 40 minutes
Cook Time: 10 minutes
Yield: 4-6 servings
Ingredients
½ cup ricotta
½ cup pumpkin
1 egg
2 tbsp parmesan cheese
¼ tsp nutmeg
Salt and pepper to season
300 g 00 flour
½ tsp salt
3 eggs
2 tsp olive oil
1 cup water for shaping the pasta
Equipment Needed
Manual pasta machine or stand mixer pasta attachment, rolling pin, piping bag or large freezer bag, circle biscuit cutter (3 inch diameter).
If you don’t have a biscuit cutter, you can use a drinking glass and trace around it with a knife to cut circles.
Whisk together the flour and salt.
Pour the flour on a flat surface. Using the bottom of a measuring cup, create a well in the center of the flour pile.
Add in the eggs and olive oil. Whisk the eggs and slowly start to incorporate the flour.
Once the flour and egg mixture has thickened, incorporate the remaining flour with your hands until a dough ball has formed.
The dough will be stick at first. Lightly coat your hands with flour to knead the pasta dough.
Knead for 8-10 minutes.
Let the dough rest for 10 minutes.
While the dough is resting, make the ricotta filling. In a bowl, combine the pumpkin, egg, parmesan cheese, ricotta, nutmeg, salt and pepper. Whisk until well combined.
Pour the mixture into a piping bag or until a large freezer bag.
If you’re using a large freezer bag, pour the mixture into one of the corners. Cut the corner of the ziplock bag to ensure the mixture can be piped out. Set ricotta mixture aside.
Cut the rested pasted dough into 4- 6 pieces.
Take one piece of the dough and roll it with a rolling pin until it is less than ½ cm thick (or half an inch).
Run it through a pasta attachment until it is the second thinnest setting (7 or an 8). The pasta should resemble a thin sheet. Repeat this step for the remaining dough pieces.
Create an assembling station with the one cup of water nearby and the ricotta mixture.
Place the thin sheet of pasta dough on a cutting board. Cut circles using the biscuit cutter. Remove the excess dough.
Pipe a tiny dollop of the ricotta mixture in the center of each circle (about ½ tsp per circle).
Dip your finger into the water and brush the circumference of the circle edges. Fold the circle in half ensure the filling is sealed.
Once the tortellini is sealed, fold the edges up, creating a brim. Pinch the two ends of the brimmed tortellini half together. Repeat this step for the remaining pasta.
Bring a large pot to boiling water. Boil for 3-4 minutes. Serve with pesto or a browned butter sage sauce.