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Pumpkin Tortelli

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Adjust Servings:
Pasta dough
250 g plain flour 00
100 g breadcrumbs
4 eggs
300 g fresh cow ricotta
500 g roasted pumpkin
50 g grated parmigiano
100 g salted butter
chopped pistacchi
grated parmigiano

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Pumpkin Tortelli


I love this pasta dough!

  • Serves 4
  • Medium


  • Pasta dough

  • Filling

  • Sauce



I often add breadcrumbs to my pasta dough, I substituted fo a small amount of flour… my grandma often did it!

 For no wasting old bread, she blended it and she used the breadcrumbs to make “fettine panate” or to make pasta rustic to the eyes and more vivid to the palate!



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Mix flour, breadcrumbs and eggs in a stand mixer. knead the dough on a bench until it becomes homogeneous and smooth. Let it rest for at least 30 minutes in a bowl covered with a lid.

Mash cold pumpkin, previously roasted at 200 degrees for about 15 minutes.
Combine it with ricotta, add grated parmigiano and salt. Mix well and transfer your filling in a pastry bag.

Now roll out the dough. Place on a flour bench and cut it into long strips 5 cm wide. From the long strips make some squares 5 x 5. In the center of each square put a knob of pumpkin filling. Take each square and form a triangle. Press the sides and wrap them around your finger creating a ring... now your tortello is done!
Keep going!

Bring a large pot of salted water to boil.
Pour your tortelli into boiling water. When they float with a small drain, transfer them to a large pan with melted butter.
To make them more creamy, skip your tortelli with a ladle of cooking water, a handful of parmigiano.

Serve these delicious Tortelli with chopped pistachios, a sprinkling of parmigiano and pepper...
Enjoy with a glass of red wine!


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