Kidspot Kitchen

Kidspot Kitchen

Pumpkin and ricotta tortellini recipe

Homemade pasta is simple to make. This tortellini recipe, a filled pasta, has an easy filling of delicious pumpkin and ricotta stuffing. Find more on Kidspot New Zealand's recipe finder



  • 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


Put flour and salt in a bowl and make a well. Add the eggs and olive oil in the well, and mix well with fingers. If it's a little dry, add water little by little until it makes pliable dough - knead on a floured surface for about 6-8 minutes until dough become elastic-like.

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.


This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.