Name: Tortellini Filled with Pumpkin and Sage
Yield: Serves 6
Ingredients: grated parmesan cheese, to serve; extra virgin olive oil, to serve; 2 teaspoons milk; 1 egg; 1 quantity fresh pasta dough, rolled out; 2 tablespoons chopped sage; 1 teaspoon ground nutmeg; 25 g (1 oz/¼ cup) grated parmesan cheese; 900 g (2 lb) pumpkin or butternut pumpkin (squash), peeled and cubed; 125 ml (4 fl oz/½ cup) olive oil; 1 small red onion, finely chopped; 100 g (3½ oz) ricotta cheese; 1 egg yolk, beaten

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

According to legend, it was Venus’ navel glanced through a keyhole that provided the inspiration for the shape of this small filled pasta. Tortellini are often served in a broth or with sage-flavoured butter or, as here, simply with a drizzle of oil and a sprinkling of parmesan.

Ingredients

Filling

900 g (2 lb) pumpkin or butternut pumpkin (squash), peeled and cubed
125

Main course
Vegetarian

Method

Preheat the oven to 190°C (375°F/Gas 5). To make the filling, put the pumpkin in a roasting tin with half the olive oil and lots of salt and pepper. Bake in th

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Ingredients

Filling

Method

Part of