Handmade Pumpkin Tortelli With Mostarda, Burnt Butter & Sage

Handmade Pumpkin Tortelli With Mostarda, Burnt Butter & Sage
Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team


Feb 19, 2024

Torte it up! Try this tasty pumpkin Torelli from Luca’s Seasonal Journey, published by New Holland Publishers.

Serves 4
Preparation time 1 hour
Cooking time 30 mins


Pasta dough
250 g (8 oz) 00 flour
2 free range eggs
pinch of salt
1 tablespoon olive oil

Pumpkin tortelli
1 pumpkin, medium sized (Japanese or butternut), peeled, deseeded and roughly chopped
salt and pepper
drizzle of olive oil
8–10 amaretti biscuits (or to taste),
finely crumbled
1–2 tablespoons fruit mostarda,
finely chopped (pear mostarda is ideal for this recipe)
150 g (5 oz) unsalted butter
1 bunch sage
90 g (3 oz) parmigiano reggiano, grated
extra virgin olive oil

1 Sift the flour and place onto a working bench. Make a large well in the middle. In a bowl, crack 2 eggs, add oil and salt and gently mix. Place the eggs in the well and with your fingertips, start combine the eggs with the flour a little at the time. Keep mixing until dough is formed.
2 Knead the dough for a minimum 5–10 minutes until firm and smooth. Rest the dough for at least 30 minutes before using it.
3 To make the pumpkin tortelli, preheat oven to 170°C (325°F).
4 Place pumpkin on a baking tray. Add salt and pepper, a drizzle of oil, then bake for up 30 minutes. Remove pumpkin from the oven, and allow to cool. Puree pumpkin then add biscuits and mostarda.
5 Roll the dough into the pasta machine until the last narrow setting. Cut the pasta sheets into long 30 cm (12 in) rectangles. Fold the sheet in half and gently press with your hand to make a visible mark. Unfold the pasta sheet. Place about 1 tablespoon of pumpkin mix and lay the next one about 5–8 cm (2–3 in) away from the previous one.
6 Brush with egg wash around the filling, and then gently fold it on top of the other half. Seal avoiding any air bubbles. With a 8–10 cm (3–4 in) square or round cutter, cut to make individual parcels.
7 Bring plenty of water to the boil in a large pot, (1½ teaspoons of rock salt per 1 L/32 fl oz of water for 100 g/3½ oz pasta). When boiling, drop in the tortelli and cook for 3–4 minutes.
8 Meanwhile, in a large frying pan, add the butter and sage and melt until the butter becomes frothy.
9 Drain the tortelli. Toss in the butter sauce for up to 1 minute. Remove from the heat and serve with parmigiano reggiano and a drizzle of oil.

Recipe and images from Luca’s Seasonal Journey, published by New Holland Publishers. 

For more pumpkin recipes click here


By Robyn Foyster Robyn Foyster has been verified by Muck Rack's editorial team


Robyn Foyster is the owner and publisher of the lifestyle websites TheCarousel.com, GameChangers.com.au and WomenLoveTech.com. She is the only person to edit and publish Australia's three biggest flagship magazines - The Australian Women's Weekly, Woman's Day and New Idea. Robyn was Group Publisher of Bauer Media's most successful and prestigious magazines including Woman's Day, Good Health, Grazia and ran Hearst in Australia including Harper’s BAZAAR, Cosmopolitan and madison. Voted one of B&T's 30 Most Powerful Women In Media at the Women in Media Awards Robyn was a keynote speaker at Intel AI Summit 2024, SXSW Sydney 2023, Pause 2021, Cebit & J&J Women In Leadership. Robyn was also the winner of the prestigious Magazine Publisher Association’s Editor of the Year award.



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