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
Absolutely amazing people!
Make this soon, please 🙂