RecipesPasta & Co

Easy and delicious pumpkin&ricotta Tortelli

by Micaela Harrasser

I just love pumpkin and ricotta combined – they go very well together, creating a light, healthy yet super tasty filling! You can make this filling in autumn-winter (pumpkin season) but also in summer using the summer squash!

The sauces you can use at the end also offer many possibilities. The pumpkin makes the pasta slightly sweet, perfect to pair with a creamy sauce (cooking cream) or the all-time favorite sage & butter.

Note: you’ll need a pasta machine to make your life much easier – the rectangles of pasta sheet will make it super easy to assemble the ravioli, plus with the machine you will be able to get a very thin layer of pasta dough, essential in this recipe.

I suggest to make a big batch (like this) and freeze the leftovers! It’s also a fun activity to do with friends and family 😊

[rating]

Easy and delicious pumpkin&ricotta Tortelli

Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Makes about 32 tortelli:

  • 300g pumpkin/squash raw
  • 250g ricotta (ideally Galbani)
  • 3 Tbsp freshly grated parmigiano
  • Pinch of salt and pepper
  • Generous pinch of nutmeg
  • Pasta dough: 350g semolina + 150g eggs (roughly 3) + extra lukewarm water if necessary

Instructions

  1. Set the oven to 180C fan.
  2. Clean and cut pumpkin in small cubes, cover with little oil (I use the spray one) and bake for 30 min making sure it doesn’t burn.
  3. While the pumpkin is cooking, make the fresh pasta dough: combine flour with the eggs and knead until you get a smooth and shiny ball (optional: add lukewarm water if it feels dry).
  4. Once done, cover with clingfilm and place in the fridge to rest for about 30 min.
  5. Place the cooked pumpkin in a small food processor and blitz to make paste, eventually add some water.
  6. Gently combine with the ricotta. Add the mix to a bowl with the grated cheese and spices – adjust to taste.
  7. Once the pasta dough has rested, roll out into thin sheets (8 on my Marcato) using your pasta machine, and cut them in half width wise.
  8. To assemble: place the pasta sheet on a lightly floured wide surface.
  9. On the top, gently press the ravioli/tortelli cutter and go from one side to the other lengthwise (starting in the top-left corner) to roughly know how many ravioli you can get in one row and where to add the filling.
  10. Add filling (1 tsp) in the center of the ravioli shape, as shown here:
  11. To help getting the filling out, use a wet teaspoon to scoop it out.
  12. Wet the tip of your finger and gently tap the surroundings of the filling.
  13. Fold the bottom part of the pasta sheet over the top of filling and start gently pressing around each filling (where you just added the water) to remove all air pockets and to seal the edges.
  14. Use the same cutter and firmly press on the folded pasta sheet, being careful to not be too close to the filling.
  15. Double check every tortello is sealed so that the filling won’t escape during cooking. Eventually pinch the sides between your fingers to ensure a good seal.
  16. Place the ready-made tortelli on a lightly floured tray, apart from each other.
  17. Once done, bring plenty of water to a boil. Gently place the ravioli in the pot.
  18. Once they start floating set the timer for 3 min.
  19. Once ready, carefully take them out and place on the serving plate.
  20. Add the sauce of your choice (here pictured: alpro cooking cream with some chives sprinkled on it) and serve!

Notes

Notes: You can also use a pastry bag to add the filling. Another common sauce to use is butter (with or without rosemary or thyme) Storage: if you boil them immediately, you can store them in the fridge for up to 2 days. Just reheat and add your condiment of choice. You can also freeze them for up to 1 month: just place the tray with the ravioli apart in the freezer, wait until they get hard (about 2h) then transfer to a freezing bag.

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