Name: Pumpkin Tortellini Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 3 large eggs; Pinch of salt; 1 cup pumpkin purée (not pumpkin pie filling); ½ cup ricotta cheese; ½ cup grated Parmesan cheese; ¼ tsp ground nutmeg; ½ tsp salt; ¼ tsp black pepper; 4 tbsp unsalted butter; 6–8 fresh sage leaves; ¼ cup grated Parmesan, for serving

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Pumpkin Tortellini wraps all the best flavors of autumn into a delicate, show-stopping pasta: creamy pumpkin and cheese tucked inside handmade dough, then glistened with nutty brown butter and fragrant sage. Every bite is cozy yet refined, perfect for both a weeknight treat and for wowing your dinner guests. Whether you’re welcoming the first chilly breeze or planning a festive holiday feast, Pumpkin Tortellini is the ultimate comfort food to gather around.

Pumpkin Tortellini Recipe - Recipe Image

Ingredients You’ll Need

The secret behind exceptional Pumpkin Tortellini lies in thoughtfully chosen, simple ingredients—each one is there for a reason, bringing depth, texture, and gorgeous color. Even with a short list, these components make the dish shine, from the pasta’s tender bite to the filling’s velvety richness.

All-purpose flour: Gives the pasta dough its structure and signature chew; use a high-quality flour for the best texture.
Large eggs: The backbone of homemade pasta—eggs provide richness and golden color.
Pinch of salt: Just a little brings out the best in the dough and keeps flavors balanced.
Pumpkin purée (not pumpkin pie filling): Smooth, naturally sweet, and savory—fresh or canned both work—just make sure it’s 100% pumpkin for the perfect filling.
Ricotta cheese: Adds creaminess and lightness to the pumpkin filling, preventing it from being too dense.
Grated Parmesan cheese: Brings nutty, salty depth to the filling and for sprinkling on top before serving.
Ground nutmeg: A tiny pinch elevates the pumpkin’s flavor with its warm, aromatic notes—don’t skip it.
Salt and black pepper: Essential for seasoning, ensuring every bite is bright and flavorful.
Unsalted butter: The foundation for the luscious sage sauce—choose unsalted so you can control overall seasoning.
Fresh sage leaves: Infuse the sauce with earthy fragrance; fresh sage is key for that classic autumnal aroma.
Extra Parmesan, for serving: A snowy flourish of Parmesan takes the final dish straight over the top.

How to Make Pumpkin Tortellini

Step 1: Make the Pasta Dough

On a clean work surface, mound the flour and make a deep well in the center. Crack in the eggs and sprinkle with a pinch of salt. Using a fork, gently combine the eggs, gradually pulling flour into the center until a shaggy dough forms. Knead by hand for about 8 to 10 minutes, adding a dusting of flour as needed, until the dough is smooth and elastic. Wrap tightly in plastic wrap and let it rest for 30 minutes—this softens the gluten and gives you silky, supple dough for your Pumpkin Tortellini.

Step 2: Prepare the Pumpkin Filling

Spoon your pumpkin purée into a mixing bowl and add ricotta, grated Parmesan, nutmeg, salt, and black pepper. Stir or whisk until the mixture is creamy and everything’s evenly combined. At this stage, taste and adjust seasoning (every bite of your Pumpkin Tortellini should be savory and bright). If you have time, chill the filling for about 15 minutes—it’ll be easier to scoop!

Step 3: Assemble the Tortellini

Dust your surface with flour and roll the rested pasta dough out as thinly as you can (or use store-bought wonton wrappers for a shortcut—no judgment here!). Cut the dough into 3-inch squares or circles, depending on your preference. Place a teaspoon of your pumpkin filling in the center of each piece. Fold into a triangle (for squares) or a half-moon (for circles), pressing the edges to seal tightly. Then, wrap the two corners around your finger and pinch them together, forming the classic tortellini shape. If needed, moisten the edges with a dab of water to help them stick.

Step 4: Cook the Pasta

Bring a large pot of salted water to a gentle boil. Working in batches, drop in your Pumpkin Tortellini and cook for 3 to 4 minutes—watch for them to float to the surface, which means they’re done! Use a slotted spoon to gently transfer them to a plate, making sure to let excess water drip off.

Step 5: Make the Sage Butter Sauce

In a wide skillet, melt the butter over medium heat. Add the fresh sage leaves and let them sizzle—and listen to that magical aroma! Cook until the butter is golden brown and has a nutty scent, then immediately remove from the heat. The sage becomes crisp and the butter takes on a luscious depth that complements the Pumpkin Tortellini like nothing else.

Step 6: Toss and Serve

Gently add the cooked Pumpkin Tortellini to the sage butter sauce, tossing carefully to coat each piece. Spoon them onto warm plates and shower generously with extra grated Parmesan. Serve right away while everything’s steamy and ultra-flavorful—it’s an irresistible invitation to dig in.

How to Serve Pumpkin Tortellini

Garnishes

To finish Pumpkin Tortellini beautifully, sprinkle with extra Parmesan, scatter over some crisped sage leaves, and perhaps add a little crack of black pepper or a drizzle of browned butter. For a fancy finish, add a few toasted pine nuts or a sprinkle of crunchy breadcrumbs for texture.

Side Dishes

Since Pumpkin Tortellini is rich and creamy, it pairs beautifully with a simple green salad dressed in a light vinaigrette or some roasted vegetables like Brussels sprouts or carrots. For a heartier meal, consider serving alongside garlic-roasted broccolini or a bright, tangy tomato salad.

Creative Ways to Present

Serve Pumpkin Tortellini in shallow bowls to show off those gorgeous folds, or arrange them artistically in a single layer for a more dramatic plate. For festive occasions, place a few tortellini on appetizer spoons with a sage leaf and a micro drizzle of brown butter—bite-sized and elegant!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pumpkin Tortellini, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days. Make sure to let them cool completely before sealing, and if possible, keep the tortellini and sage butter separate until you’re ready to reheat.

Freezing

Pumpkin Tortellini freezes beautifully! Arrange uncooked tortellini in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag. They’ll keep for up to 3 months. When the craving hits, just cook them straight from the freezer—no need to thaw, just add an extra minute to the boiling time.

Reheating

To reheat, gently warm in a skillet with a splash of water and a bit more butter until heated through. If you’ve saved the sage butter separately, warm it alongside and then toss the tortellini in just before serving so they stay glossy and don’t dry out.

FAQs

Can I use canned pumpkin for Pumpkin Tortellini?

Absolutely! Just make sure to buy 100% pumpkin purée, not pumpkin pie filling (which is sweetened and spiced). Canned pumpkin has a consistent texture, making it a perfect shortcut for this dish.

Can I make the tortellini in advance?

Yes, you can assemble the tortellini a day ahead and keep them refrigerated on a parchment-lined tray, covered with plastic wrap. For longer storage, freeze them as directed—they’re incredibly handy to have ready for a busy weeknight or impromptu dinner party!

What if I don’t want to make homemade pasta?

No problem—wonton wrappers from the grocery store are a fantastic shortcut. They’re the perfect thickness, easy to use, and cut prep time dramatically without sacrificing too much of that tender, homemade texture.

Is there a good substitute for sage in the sauce?

While sage is classic, you could use fresh thyme or rosemary for a different flavor profile. Even a few fresh basil leaves can brighten things up—just add after the butter is done browning to avoid burning.

Can I make Pumpkin Tortellini vegan?

Absolutely! Swap out the eggs in the pasta dough for a splash of olive oil and water, use non-dairy ricotta and Parmesan substitutes, and opt for a vegan butter in the sauce. Just keep an eye on the consistency of your filling to ensure it stays creamy.

Final Thoughts

If you’re searching for a dish that’s both comforting and a little bit fancy, I can’t recommend Pumpkin Tortellini enough. The combination of silky pasta, sweet pumpkin, and golden sage butter is pure autumn magic. Trust me—once you master this recipe, it’ll quickly become one of your favorite meals to share with friends and family.