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Roast pumpkin tortelli


  • 4 cups (960 milliliters) pumpkin (or substitute with buttercup or butternut squash)
  • 2 tablespoons (30 milliliters) olive oil
  • Salt and pepper
  • 1/4 teaspoon (1 milliliter) nutmeg
  • 1 tablespoon (15 milliliters) lemon zest
  • 2 cups (480 milliliters) freshly grated Parmesan cheese
  • 2 eggs

Pasta dough:

  • 5 cups (1.2 liters) flour
  • 3 eggs
  • 2 egg yolks
  • 1/2 teaspoon (2.5 milliliters) salt
  • 1 1/2 (360 milliliters) cups water, plus extra for dough

To finish:

  • 1/2 cup (120 milliliters) butter
  • 1/2 cup (120 milliliters) roasted, chopped walnuts
  • Salt and pepper
  • Freshly grated parmesan cheese
  • Fresh parsley, chopped


  1. Preheat oven to 350 F (175 C).
  2. For the filling, slice pumpkin in half and remove seeds. Brush with olive oil, 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.
  3. For the pasta dough, pour flour into a mound on a clean, dry working surface. Clear 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.
  4. Scoop cooked flesh from pumpkin and mix with butter, nutmeg, lemon zest, parmesan, and egg. Stir to combine thoroughly.
  5. Divide pasta dough into four equal portions. Roll out one portion into a large, thin sheet of dough using pasta roller. Cut out 2.5 centimeter rounds using a pasta cutter, cookie cutter, or even the rim of a glass. 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 some of 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 lightly dusted surface. Dust in flour.
  6. Bring a large pot of salted water to a boil, add tortelli, and cook for about five minutes. You will know they are cooked when the tortelli pop up to the top of the water. Strain and set aside.
  7. 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 scattered with extra parmesan cheese.

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