Roast Pumpkin Tortelli Recipe – Tortelli di Zucca with Brown Butter and Walnuts

Roast Pumpkin Tortelli Recipe

This Roast Pumpkin Tortelli recipe combines delicate homemade pasta with a rich pumpkin filling and nutty brown butter sauce. Featured on Bonacini’s Italy and prepared by host Michael Bonacini, this dish highlights classic northern Italian flavors with roasted pumpkin, Parmesan cheese, and fragrant nutmeg. Perfect for fall dinners, holiday meals, or elegant entertaining, this pasta dish offers a comforting and sophisticated taste of Italy.

The Inspiration

Tortelli di Zucca is a beloved pasta dish from northern Italy, particularly the regions of Lombardy and Emilia-Romagna. Traditionally served during autumn and winter, it celebrates the natural sweetness of pumpkin and squash, ingredients that thrive during the cooler months. In Italian culinary tradition, pumpkin-filled pasta is often paired with savory components like Parmesan cheese, herbs, and buttery sauces to balance its sweetness.

The beauty of this dish lies in its balance of flavors and textures. The roasted pumpkin provides a smooth, creamy filling with a gentle sweetness, while the addition of nutmeg and lemon zest adds warmth and brightness. Freshly grated Parmesan cheese deepens the savory profile, creating a rich filling that pairs beautifully with delicate pasta dough.

Ingredients:

• 4 cups (950 ml) pumpkin (or substitute with buttercup or butternut squash)
• 2 tablespoons (30 ml) olive oil
• Salt and pepper
• 1 tablespoon (15 ml) butter
• ¼ teaspoon (1.25 ml) nutmeg
• 1 tablespoon (15 ml) lemon zest
• 2 cups (470 ml) freshly grated Parmesan cheese
• 2 eggs

Pasta dough

• 5 cups (1.2 L) flour
• 3 eggs
• 2 egg yolks
• ½ teaspoon (2.5 ml) salt
• 1 ½ (350 ml) cups water, plus extra for dough

To finish

• ½ cup (120 ml) butter
• ½ cup (120 ml) roasted, chopped walnuts
• Salt and pepper
• Freshly grated parmesan cheese
• Fresh parsley, chopped

Method

• Preheat oven to 350 F (175 C).

For the filling

• Slice pumpkin in half and remove seeds. Brush with olive oil, season with salt, and pepper, and roast, cut side down, on a baking sheet for 30-45 minutes, or until soft and cooked through. Set aside to cool.
• Scoop cooked flesh from pumpkin and mix with butter, nutmeg, lemon zest, parmesan, and eggs. Stir to combine thoroughly. Set aside until needed.

For the pasta dough

• Pour flour into a mound on a clean, dry working surface. Make a well in the middle and add eggs, egg yolks, and salt.
• Using a fork, gradually work the flour in with the eggs until dough comes together in a ball. Knead dough with heel of hand, adding extra flour or water incrementally to create a soft, supple dough. Wrap dough with plastic wrap and let rest on the counter for 30 minutes.
• Divide pasta dough into four equal portions. Roll out one portion into a large, thin sheet of dough using pasta roller. Cut out 2-inch (5 cm) rounds using a pasta or cookie cutter. Gather the remaining scraps into a ball and roll out again, then continue cutting rounds. Repeat with remaining dough.
• Fill the middle of each round with roughly 1/2 teaspoon (2.5 ml) the pumpkin filling. Wet your finger with water and moisten the edge of each round. Fold the round in half to create a half moon shape, press edges together to seal, then fold the two outer corners inward and pinch together. Transfer tortelli to a sheet tray that has been lightly dusted with flour.
• Bring a large pot of salted water to a boil, add tortelli, and cook for about 5 minutes, or until the tortelli pop up to the top of the water. Strain and set aside.
• Heat butter in a skillet over medium heat, swirling often. Season with salt and pepper and add roasted, chopped walnuts. Remove from heat when butter is golden brown and smells nutty. Add tortelli and toss to coat. Season with salt and pepper, and serve topped with extra parmesan cheese.
• Buon appetito!

Serving Suggestions

Roast pumpkin tortelli is an elegant pasta dish that works beautifully as a main course for autumn dinners or holiday gatherings. The sweetness of the pumpkin filling pairs wonderfully with crisp green salads dressed in a light vinaigrette, helping balance the richness of the butter sauce. It also complements roasted vegetables such as Brussels sprouts or asparagus, adding both texture and color to the meal.

For beverages, a medium-bodied white wine like Pinot Grigio or a light red such as Barbera pairs beautifully with the nutty brown butter and savory Parmesan flavors. The dish can also be served as part of a multi-course Italian dinner, preceded by antipasti like cured meats and cheeses and followed by a light dessert such as panna cotta or biscotti. Its comforting flavors and elegant presentation make it a memorable centerpiece for seasonal entertaining.

Final Thoughts

This Roast Pumpkin Tortelli (Tortelli di Zucca) recipe captures the essence of northern Italian comfort food. The delicate homemade pasta, sweet roasted pumpkin filling, and nutty brown butter sauce combine to create a dish that is both rustic and refined.

Featured on Bonacini’s Italy, this recipe reflects Michael Bonacini’s approach to Italian cooking—honoring traditional techniques while making them accessible to home cooks. Each bite highlights the harmony of seasonal ingredients, from the earthy pumpkin to the rich Parmesan and toasted walnuts.