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There’s nothing quite like the comforting taste of homemade pasta filled with creamy puree. Pumpkin tortellini is a classic Italian dish that’s perfect for fall. The dish is versatile, and it can be paired with a variety of sauces to make it your perfect comfort food. Here are two pumpkin tortellini that are sure to become your favorites.

Pumpkin Tortellini with Brown Butter and Sage

Ingredients:
– 2 cups all-purpose flour
– ¼ teaspoon salt
– 3 large eggs
– 1 tablespoon olive oil
– 1 can pumpkin puree
– ½ cup ricotta cheese
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon chopped fresh sage
– 4 tablespoons unsalted butter
– salt and black pepper to taste

Instructions:
1. In a large bowl, mix the flour and salt. Add eggs and oil, and mix until the dough is formed.
2. Knead the dough on a floured surface for 10 minutes. Cover the dough with a cloth and let it rest for 30 minutes.
3. In a separate bowl, mix the pumpkin puree, ricotta cheese, and Parmesan cheese. Season with salt, pepper, and sage.
4. Roll out the pasta with a pasta roller or a rolling pin until it’s thin enough to see through.
5. Cut the pasta into small circles with a cookie cutter or a glass. Place a small spoonful of filling in the center of each circle.
6. Fold the circle in half and press the edges together to seal. Then, bend the half-circle around your finger, press the ends together, and fold back the corners. Your tortellini is ready!
7. Cook the tortellini in salted boiling water for 2-3 minutes or until they float to the surface.
8. In a separate pan, melt the butter over medium heat until it turns brown. Add the sage leaves and cook for 1-2 minutes.
9. Drain the tortellini and toss them in the brown butter sauce. Serve with grated Parmesan cheese.

Pumpkin Tortellini with Creamy Alfredo Sauce

Ingredients:
– 2 cups all-purpose flour
– ¼ teaspoon salt
– 3 large eggs
– 1 tablespoon olive oil
– 1 can pumpkin puree
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 tablespoon chopped fresh thyme
– 1 tablespoon garlic powder
– salt and black pepper to taste

Instructions:
1. Follow steps 1-5 from the previous recipe to make the pasta and filling.
2. Cook the tortellini in salted boiling water for 2-3 minutes or until they float to the surface.
3. In a separate pan, heat up the heavy cream on medium heat. Add the garlic powder, thyme, and salt and pepper to taste.
4. Let the sauce cook for a few minutes until it thickens slightly. Add the grated Parmesan cheese and stir until melted.
5. Drain the tortellini and toss them in the Alfredo sauce. Serve with fresh thyme and grated Parmesan cheese.

In conclusion, pumpkin tortellini is a versatile and dish that can be served in endless ways. These two recipes are just the beginning of creating a satisfying, homemade meal. Your appetite will thank you!

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