Ease of preparation rating: Medium
Yield: 4-6 servings
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!
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