Welcome autumn with this pumpkin tortellini

Welcome autumn with this pumpkin tortellini

Prep Time

30 minutes

Cook Time

5 minutes



If there’s any food that’s better homemade, it’s pasta. The difference between fresh, handmade pasta dough and the hard stuff out of a box is enormous. Fresh pasta is more flavorful, has a better texture and is just makes for an overall more enjoyable eating experience. Of course, making your own pasta also takes a bit more work, but you’ll be rewarded hugely for your efforts.

This recipe for pumpkin tortellini brings the comforting taste of fall to a soothing bowl of homemade pasta – and it requires no more than a food processor and a little work with your hands. Thirty minutes later you’ll have melt-in-your mouth tortellini with slightly sweet pumpkin and spinach filling. It’s well worth the effort.

*Recipe and photos courtesy of The Food Channel


For the pasta

  • 4 eggs
  • 1 teaspoon salt
  • 2-2/3 cups flour

For the filling

  • 1 egg
  • 1/4 cup parmigiano reggiano
  • 2 ounces baby spinach
  • 1/3 cup pumpkin purée
  • 1/2 cup bread crumbs
  • 1/8 cup pumpkin seeds


  • 1 In a food processor combine all ingredients and pulse until it comes together into a dough. If the dough isn’t coming together and seems crumbly, add a little bit of water until it does. Dump out onto a board and push together, then flatten into a disc. Wrap in cling wrap and refrigerate for at least a few hours, and up to overnight, which is best.
  • 2 When ready to make the tortellini, place all filling ingredients in a food processor and pulse until combined. Remove to a bowl and proceed to make small balls (approximately 1/2 teaspoon each) by rolling them in the palms of your hand. Set on a parchment-lined baking sheet until you are ready to cut and fold the tortellini.
  • 3 Roll out the pasta with your pasta roller and cut into squares or circles to make the tortellini. Place the filling balls in the center and fold the pasta into the tortellini shape. Note: for an easier option you can opt for ravioli.
  • 4 As you fold the tortellini, place them back on the parchment lined baking sheet. If you are making it ahead, simply place the baking sheet in the freezer with the tortellinis spaced so they aren’t touching, and freeze for future use. Otherwise you can set them in the refrigerator until it’s time to cook.
  • 5 To cook, bring a pot of water to boiling and season with salt. Cook the tortellini for 3-5 minutes, then strain and serve.


More Eat Sip Trip