Pumpkin Tortellini

Rating: 3.6 / 5.00 (15 Votes)

Total time: 45 min


For the sauce:


Mix the semolina and flour, fold in the eggs one by one (except for the egg white) and form the pasta dough.

Let rest for half an hour wrapped in plastic wrap.

Cut into four pieces, flour each and flatten. Roll out with a pasta machine or pasta walker.

Fold in half and roll out again. Repeat this process and roll out the dough thinly. Cut out 24 circles 7-8 cm in diameter.

For the filling, mix well the pumpkin puree, whipped cream and nutmeg.

Place half a teaspoon of the filling in the center of the dough circles. Mix the egg white with the water, brush it on the dough around the filling.

Stick the dough circles together in the shape of half circles, form into tortellini. Cook the tortellini until they rise to the surface (about 5 minutes).

For the sauce, bring the whipping cream to a boil in a saucepan over medium heat, stir in the goat cheese. Cook for an additional 2 minutes until it reaches a creamy consistency.

Serve the tortellini with the sauce.

Preparation Tip:

The tortellini can also be served with another sauce.

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