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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If there’s ever been a dish that manages to taste both nostalgic and luxurious in one bite, Pumpkin Tortellini is it. Imagine delicate pasta wrapped around a creamy, cheesy pumpkin filling with just the right hit of nutmeg, all bathed in a golden butter and crispy sage sauce. This is comfort food in its most elegant form, making it an absolute star during autumn gatherings or special holiday dinners. The gentle sweetness of pumpkin, the silkiness of fresh pasta, and the aromatic depth of sage come together here in a way that might just make you wish fall lasted a little longer.

Pumpkin Tortellini Recipe - Recipe Image

Ingredients You’ll Need

This Pumpkin Tortellini is all about using simple, wholesome ingredients to create layers of flavor and texture. Each component really does its part—whether it’s adding that nutty background, creamy mouthfeel, or fresh herby note—so here’s what you’ll need and why.

All-purpose flour: The base for your fresh pasta dough; gives the tortellini structure and a toothsome bite.
Large eggs: Essential for creating a rich, pliable dough that rolls out beautifully.
Salt (for dough and filling): Just a touch helps the flavors pop throughout the entire dish.
Pumpkin purée: The heart of the filling; be sure to use pure pumpkin, not sweetened pie filling.
Ricotta cheese: Adds creaminess and lightness to the filling, balancing the pumpkin’s natural density.
Parmesan cheese: Lends savory depth both inside the tortellini and melted on top for serving.
Ground nutmeg: Just a pinch elevates the pumpkin with a warm, classic Italian aroma.
Black pepper: For an earthy kick that rounds out the sweetness of the pumpkin.
Unsalted butter: The backbone of that dreamy sage sauce—choose quality butter, it makes a difference!
Fresh sage leaves: As they sizzle in butter, they infuse everything with a signature herby fragrance.
Store-bought wonton wrappers (optional): If you’re short on time, these are a clever alternative for the dough.

How to Make Pumpkin Tortellini

Step 1: Make the Pasta Dough

Start by making a mound of flour on a clean work surface, forming a deep well in the middle. Crack in the eggs and sprinkle over a pinch of salt. Using a fork, gently mix the eggs, slowly incorporating the surrounding flour until a shaggy dough starts to form. Switch to your hands and knead the dough for 8 to 10 minutes, working until it’s smooth, elastic, and no longer sticky. Wrap it up in plastic and let it rest for half an hour. If you’re in a rush, or just feeling a shortcut, wonton wrappers will save the day and get you to the filling even faster.

Step 2: Prepare the Pumpkin Filling

In a mixing bowl, combine the pumpkin purée, ricotta cheese, grated Parmesan, nutmeg, salt, and black pepper. Stir until the mixture is smooth and uniformly creamy; you’re looking for something thick enough to hold its shape, but soft enough to melt slightly in the cooked tortellini. Give it a taste—it should be bright, savory, and just a little bit sweet from the pumpkin.

Step 3: Assemble the Pumpkin Tortellini

Roll out your rested pasta dough as thinly as possible, lightly flouring the work surface and rolling pin as you go (aim for about 1/16-inch thickness!). Cut out 3-inch squares or circles, then spoon a teaspoon of pumpkin filling right into the center. For each piece, fold the dough over to make a triangle or half-moon, sealing the edges firmly—using a touch of water if needed. Take the two ends and wrap them together to shape the classic tortellini ring. This step can feel a bit meditative, especially if you enlist a friend or two to help!

Step 4: Cook the Tortellini

Bring a large pot of salted water to a rolling boil. Drop in your tortellini in batches—no overcrowding!—and cook for 3 to 4 minutes, or until they puff up and float to the surface. Scoop them out gently with a slotted spoon, giving them a moment to drain so they won’t dilute the sauce.

Step 5: Make the Sage Butter Sauce

While the tortellini cook, melt the butter in a large skillet over medium heat. Toss in the sage leaves and let everything cook until the butter turns a beautiful golden brown and the sage leaves become crisp—your kitchen will smell absolutely incredible at this point. Take it off the heat before the butter burns.

Step 6: Finish and Serve

With the sauce ready, add the cooked tortellini to the skillet and gently toss them so each piece is coated in the brown butter and infused with sage. Plate your Pumpkin Tortellini, then shower them with plenty of grated Parmesan (don’t be shy!). Serve immediately for the best flavor and texture.

How to Serve Pumpkin Tortellini

Garnishes

A generous sprinkle of freshly grated Parmesan absolutely sings atop Pumpkin Tortellini. Scatter a few more crisp sage leaves over the finished dish for extra aroma and a restaurant-worthy touch, or a quick twist of black pepper for visual flair and a subtle bite.

Side Dishes

Pumpkin Tortellini pairs wonderfully with simple sides. A crisp green salad tossed in lemon vinaigrette keeps things fresh, while roasted Brussels sprouts or a tangle of garlicky sautéed spinach complement the creamy, rich filling without overwhelming it. Some crusty Italian bread is always a good move for soaking up any leftover sage butter!

Creative Ways to Present

For a special occasion, serve Pumpkin Tortellini individually on warm plates in small portions as a luxurious first course. Or heap them in a rustic pasta bowl for a cozy family-style meal. If you’re feeling fancy, drizzle with just a little aged balsamic or top with toasted pumpkin seeds for a modern Italian twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pumpkin Tortellini (lucky you!), store them in an airtight container in the refrigerator for up to three days. Any remaining sage butter sauce should be stored separately to keep the pasta from getting soggy. When ready to enjoy, a quick reheat will bring back all those wonderful textures and flavors.

Freezing

Assembled, uncooked Pumpkin Tortellini freeze beautifully. Arrange them in a single layer on a parchment-lined tray and set in the freezer until solid, then pack into zip-top bags. They’ll keep for up to three months, and you can cook them straight from the freezer—no thawing needed—just add another minute or two to the boiling time.

Reheating

To reheat, gently warm the tortellini in a pan with a splash of water and some fresh butter, keeping the heat low so they don’t break apart. If you have leftover sage butter sauce, heat it on the stove and toss it with the pasta right before serving. Microwaving works in a pinch, but the skillet method does the texture more justice.

FAQs

Can I use canned pumpkin for Pumpkin Tortellini?

Absolutely! Just make sure to choose pure pumpkin purée, not pumpkin pie filling. The latter is pre-sweetened and spiced, which will throw off the savory profile of this dish.

What if I don’t have a pasta machine?

No worries—rolling the dough by hand works just fine. A rolling pin and a little muscle will get you a beautifully thin sheet of pasta. In a pinch, store-bought wonton wrappers are a truly handy shortcut.

Can I make Pumpkin Tortellini ahead of time?

Yes! You can prepare the filling a day in advance and refrigerate it, and even assemble the tortellini a few hours ahead. Keep them covered under a damp towel in the fridge until you’re ready to cook, or freeze for longer storage.

What is the best sauce for Pumpkin Tortellini?

A simple sage brown butter sauce is classic and really lets the flavor of the pumpkin shine. If you want to play, a drizzle of browned butter mixed with hazelnuts or a dollop of herbed ricotta could be delicious, too.

What wines pair best with Pumpkin Tortellini?

A crisp, dry white like Pinot Grigio or a lightly oaked Chardonnay works beautifully. If you prefer red, try a lighter-bodied option like Pinot Noir—its earthiness complements the pumpkin and sage perfectly.

Final Thoughts

There’s nothing quite like sharing a plate of Pumpkin Tortellini with people you love. It’s cozy, nourishing, and incredibly special—whether you’re making it for a holiday or a quiet night in. I hope you’ll give this recipe a try and make it your own family tradition!