Pumpkin and ricotta tortellini recipe
- 3 cups flour - MUST be pasta flour
- 3 eggs
- ½ tsp salt
- 1 tb olive oil
- 1/2 cup warm water, on standby
- Pasta sauce or grated parmesan and pepper to serve
- 1 large butternut pumpkin or squash, roasted
- 1/4 cup fresh grated parmesan
- ½ cup ricotta cheese
- Pepper to taste
Set aside for about 20 mins.
To make filling, mix roasted pumpkin with fresh grated Parmesan and ricotta cheese and some fresh cracked pepper.
Roll out pasta dough into 6 separate 'sausages' and work through your pasta machine according to its instructions to get it nice and thin. It should then be a long thin panel of pasta about 10cm wide when you’re done.
Put the filling mixture in 1.5cm diameter balls across the panel (towards one edge) and then fold in half over itself.
Press down between the balls to seal the mixture and cut between to make squares, press down again around edges to ensure filling will not escape and lightly dust with flour and stand aside.
Leave to rest and put a large pot of water on to boil.
Plop your pasta pieces in about 6 at a time (to prevent sticking together), then let boil for about 8-10 minutes, they will rise to the top of the pot and then strain and transfer to your pasta sauce. You can also liberally cover the pasta with grated parmesan cheese with some freshly ground black pepper (to taste) instead of a sauce.
- You need a pasta maker for this recipe.
- This tastes great with either a homemade or fresh pasta sauce, or with some good quality parmesan cheese and pepper sprinkled over the top.
- Homemade pasta can be fiddly to make, but is well worth the effort for a yummy dinner.
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This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.