Tortelli di Zucca — Butter-Sage Pumpkin Pasta
Tender pasta pillows filled with roasted pumpkin, ricotta, and nutmeg, finished in brown butter and crispy sage. Restaurant-worthy in under 30 minutes using store-bought wonton wrappers.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 cup pumpkin or butternut squash, roasted
- ½ cup ricotta cheese
- ¼ cup Parmesan cheese, grated
- 1 package (12 oz) wonton wrappers (about 30–36 wrappers)
- 4 tbsp butter
- 12 leaves fresh sage leaves
- ¼ tsp nutmeg, freshly grated
Instructions
- 1
Mix roasted pumpkin, ricotta, Parmesan, and nutmeg in a bowl until smooth. Season with salt and pepper.
- 2
Spoon 1 tbsp filling onto the center of each wonton wrapper. Wet edges with water, fold into triangle, then bring corners together and press to seal.
- 3
Bring a large pot of salted water to a boil. Add tortelli in batches and cook until they float, then 2 minutes more.
- 4
While tortelli cook, melt butter in a large skillet over medium-high until foaming. Add sage and cook until leaves crisp, about 3 minutes.
- 5
Scoop tortelli directly from the pot into the brown butter and sage. Toss gently to coat.
- 6
Divide between bowls. Serve immediately with extra Parmesan and cracked black pepper.
Tools you’ll need
- mixing bowl
- large pot
- large skillet
- slotted spoon
- microplane (for nutmeg)
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