Yes, you read that right, I wrote TORTELLONI and not Tortellini and no, it was not a mistake.

In Italy we have normal, small, cute tortellini, and also fat, big tortelloni. The only difference it’s in their size, all the rest is the same.

Inspiration for this recipe came from a meal I had at Bloc restaurant a while ago, with pumpkin and cream cheese pierogi. They were delish and I stuffed myself on them….then I though that pumpkin filling would easily make an amazing tortellini recipe and so last Saturday I decided to finally give it a try. Instead of using cream cheese tho I decided to go for some strong goat cheese. The owner of ankyra home kindly gave me a few packages of their Turkish goat cheese for me to try. I was the first goat cheese I had in Shanghai that actually tasted like one!

Thank you Teoman!

Now, back on our tortelloni, you’d need to spice them up a bit with some cinnamon, honey, brown sugar and ginger…as well as some salt and pepper of course.

Let’s get started!

Ingredients (serves 4):

• 40 square pasta sheets for tortelloni
• 1 kg pumpkin
• 50 g goat cheese
• 1/2 tsp brown sugar
• 1 tbsp honey
• 1 tsp cinnamon
• 1/4 tsp powdered ginger
• 1/2 cup butter
• 1 tbsp sage

First thing first, roast the pumpkin into the oven at 200 C for about 30 min or until completely cooked

then spoon the filling out and discharge the skin. Mash the pumpkin with a fork and dress it with salt, pepper, powdered ginger, cinnamon, brown sugar and honey

Next up, grab some goat cheese

and cut it into small pieces, or just crumble it up

Now take the tortelloni sheets

grab one, place right in the center 1.5 tsp of pumpkin and a couple of pieces of cheese

slightly brush the edges with some water

then fold it into a triangle shape

fold it one more time, pressing well to push the filling into the center so that it wont come out while cooking

grab the edges and bring them together into a circle

Set aside and continue with the remaining dough

until it is all done

Bring some water to a boil and cook your tortelloni for about 8 to 10 min. In a separate pot melt up some butter with sage

drain the tortelloni and transfer them into the pot with the butter. Gently stir them around

and serve

Absolutely amazing people!

Make this soon, please 🙂

Love

– LittleDani