Delicate handmade tortelli filled with roasted pumpkin, ricotta, and a hint of nutmeg. Sautéed in fragrant sage butter and finished with a generous sprinkle of Parmesan and a bold touch of Balsamic Vinegar of Modena PGI Rich Flavor— a comforting dish with autumnal elegance.


Ingredients for 2 People

  • For the pasta:
  • 1 cup plus extra for dusting all-purpose flour
  • ¼ cup fine semolina flour
  • 2 eggs
  • 1 tablespoon extra virgin olive oil
  • Pinch of salt
  • For the filling:
  • 1 cup peeled pumpkin (about 1.5 cups raw pumpkin flesh)
  • ¼ cup cow’s milk ricotta
  • ⅓ cup grated Parmigiano Reggiano
  • 2 tablespoons breadcrumbs
  • Salt, to taste
  • Nutmeg, to taste
  • For the sauce:
  • 3 tablespoons butter
  • 1 small bunch fresh sage
  • 1 oz Parmigiano Reggiano flakes
  • Balsamic Vinegar of Modena PGI Rich Flavor

For the recipe

 

Roast peeled pumpkin at 375°F until soft, then mash 7 oz. Mix with ricotta, Parmesan, breadcrumbs, salt, and nutmeg. Chill filling.

Make the dough with flours, eggs, olive oil, and salt. Knead, rest, roll thin, and cut into squares. Fill, fold into triangles, seal edges.

Boil salted water and cook tortelli about 3 minutes. Sauté in butter and sage, then serve with our Balsamic Vinegar of Modena PGI Rich Flavor and Parmesan.