Ingredients with Measurements:
- 1 lb. pumpkin
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 2 cups all-purpose flour
- 3 eggs
- 1/4 cup unsalted butter
- 8-10 fresh sage leaves
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pasta cutter or knife
- Large pot for boiling water
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the pumpkin in half and remove the seeds and pulp. Place the pumpkin halves on a baking sheet and bake for 45-60 minutes, or until the flesh is soft and tender.
3. Remove the pumpkin from the oven and let it cool. Once cooled, scoop out the flesh and place it in a large mixing bowl.
4. Add the Parmesan cheese, ricotta cheese, nutmeg, salt, and pepper to the bowl with the pumpkin. Mix well until all ingredients are combined.
5. Add the flour and eggs to the bowl and mix until a dough forms.
6. Knead the dough on a floured surface for 5-10 minutes, or until it becomes smooth and elastic.
7. Divide the dough into four equal parts and roll each part into a thin sheet.
8. Cut the sheets into 2-inch squares.
9. Place a small spoonful of the pumpkin filling in the center of each square.
10. Fold the square in half to form a triangle and press the edges together to seal.
11. Bring a large pot of salted water to a boil.
12. Add the tortelli to the boiling water and cook for 3-4 minutes, or until they float to the surface.
13. While the tortelli are cooking, melt the butter in a skillet over medium heat.
14. Add the sage leaves to the skillet and cook for 1-2 minutes, or until they become crispy.
15. Remove the tortelli from the water with a slotted spoon and add them to the skillet with the butter and sage.
16. Toss the tortelli in the butter and sage until they are coated.
17. Season with salt and pepper to taste.
18. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour (for roasting the pumpkin) + 10 minutes
5. Temperature:
Oven temperature: 375°F
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 380
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 135mg
Sodium: 360mg
Total Carbohydrates: 45g
Dietary Fiber: 3g
Sugars: 2g
Protein: 15g
Substitutions for ingredients:
- Butternut squash can be used instead of pumpkin.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Mascarpone cheese can be used instead of ricotta cheese.
- Fresh thyme or rosemary can be used instead of sage.
Variations:
- Add chopped walnuts or pine nuts to the filling for extra crunch.
- Serve with a drizzle of balsamic glaze.
- Top with crispy bacon or pancetta.
Tips and tricks:
- Make sure the pumpkin is fully cooked and tender before scooping out the flesh.
- Use a pasta cutter or knife to cut the dough into squares.
- Seal the edges of the tortelli well to prevent the filling from leaking out during cooking.
Storage instructions:
Leftover tortelli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the tortelli in a skillet with a little bit of butter or olive oil and cook over medium heat until heated through.
Presentation ideas:
Serve the tortelli on a large platter with the crispy sage leaves scattered on top.
Garnishes:
Freshly grated Parmesan cheese and chopped parsley make great garnishes for this dish.
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables make great side dishes for this dish.
Troubleshooting advice:
- If the dough is too dry, add a little bit of water or olive oil to moisten it.
- If the dough is too sticky, add a little bit of flour to dry it out.
Food safety advice:
Make sure to cook the tortelli thoroughly to prevent any foodborne illnesses.
Food history:
Tortelli di Zucca con Burro e Salvia is a traditional dish from the Emilia-Romagna region of Italy.
Flavor profiles:
This dish has a sweet and savory flavor profile, with the sweetness of the pumpkin and the saltiness of the Parmesan cheese.
Serving suggestions:
Serve this dish as a main course for a cozy fall dinner.
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Region: Italian