Pumpkin and Cheese Tortellini


Knowing how to make your own pasta is a useful skill to have. You can roll it out with a rolling pin, but your life will be so much easier with a pasta roller. You can get ones that clamp to your worktop, or ones that attach to a mixer. The latter involves far less elbow grease. 

Making my own tortellini was a fun, but time consuming exercise. The finished result was unsurpassable though. Definitely worth all the rolling, cutting, folding and pinching. My suggestion is make a large batch, put on your favourite playlist, and make a whole bunch. Uncooked, they freeze extremely well. How impressive would it be to be able to pull out a batch of your own tortellini at the next dinner you host? You could serve these with a cheese sauce, but they should be allowed to be centre stage so a simple butter and lemon sauce. Feel free to toss in some fresh sage leaves.

Pumpkin and Cheese Tortellini



  • 140g Semola Rimacinata (or '00' Flour)
  • 2 Free Range Egg
  • 1 teaspoon Salt


  • 225g Pumpkin Puree
  • 1 Free Range Egg
  • 100g Freshly Grated Parmesan
  • ½ teaspoon Freshly Grated Nutmeg
  • 1 teaspoon Dried Sage


1. Sift the flour into a bowl with the salt, and make a slight well in the centre
2. Lightly beat the eggs together an pour into the well
3. Using a fork or your fingers, mix the egg pulling in a little bit of flour at a time until all the flour is mixed in
4. Press the mixture together, then drop onto a lightly dusted surface, and kneed until smooth and pliable
5. Once kneeded, wrap tightly in cling film ensuring you remove any excess air, and chill in the fridge for at least an hour
6. Whilst the dough is chilling in the fridge, make your filling. Place the puree in a large bowl and whisk until smooth
7. Add in the grated cheese, egg and spices, and whisk again until mixed thoroughly. Cover, and keep in the fridge until you need it
8. Once the pasta dough has had time to chill, cut out a quarter and pass through the thickest setting on a pasta roller. Do a double fold into a nice rectangle, and pass through the roller again
9. Dusting regular to keep from sticking, pass the dough through the roller, reducing the thickness with each pass until you have it at the second to thinnest setting
10. Gently lay the pasta on a floured worktop. Using a round fluted cutter, about 6cm diameter, cut out as many circles as you can. Press the scraps together and re-roll
11. Have some water in a small bowl to hand. Place about a ½ teaspoon of filling in the middle of each circle. Using a finger, brush a little water all around the edges
12. Fold the pasta in half and press together, expelling any excess air. If you prefer, you can press the edges with the tines of a fork
Pick the folded pasta, and fold in the pointed ends, dabbing a little water to help stick them together
14. Place the folded tortellini on a floured baking sheet and cover with a tea towel. Repeat the process for the rest of the pasta
15. When ready to serve, boil the pasta in salted water for about 3-4 minutes
16. Meanwhile, add some butter to a frying pan and add a squeeze of lemon juice. When the butter starts to go golden pour over the pasta


You can freeze the tortellini before its cooked. Just place in a freezer bag and remove as much air as possible (I do this by sucking it out with a drinking straw). Keep for up to 3 months.

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