She Strengthens

Autumnal Elegance: Sage and Pumpkin Tortelloni

A Seasonal Masterpiece

At San Francisco’s Flour + Water restaurant, Chef Thomas McNaughton crafts a dish that embodies the essence of fall: tender-firm, sweet, and buttery tortelloni infused with the warmth of sage and the vibrant color of pumpkin. This elegant first course is perfect for a winter dinner party or a special vegetarian supper around the holidays.

Selecting the Perfect Pumpkin

For this recipe, we recommend using Cinderella, an heirloom French pumpkin variety known for its rich-tasting flesh. If you can’t find Cinderella, butternut squash makes a fine substitute, although the color won’t be as intensely orange.

Game Plan

To make the most of your time, prepare the pumpkin filling up to 2 days ahead. The Ravioli Pasta Dough is best rolled out just before forming the tortelloni, although the dough can rest for up to 6 hours before the final rolling.

Yield and Difficulty

This recipe yields 4 servings (30 to 40 tortelloni) and has a medium level of difficulty. The total preparation and cooking time is approximately 2 hours and 15 minutes, with 1 hour and 10 minutes of active time.

Ingredients

For the filling:

• 6 tablespoons unsalted butter
• 2 1/4 pounds Cinderella pumpkin or butternut squash
• Pure olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon cider vinegar
• 1 tablespoon honey (optional)
• 2 1/2 cups freshly grated Parmigiano-Reggiano cheese

To assemble the tortelloni:

• Semolina flour
• 1 recipe Ravioli Pasta Dough

To make the sauce and finish:

• 3 tablespoons raw pumpkin seeds
• 1/2 teaspoon pure olive oil
• Kosher salt
• 5 tablespoons unsalted butter
• 6 fresh sage leaves, cut in chiffonade
• Freshly grated Parmigiano-Reggiano cheese

Instructions

Roasting the Pumpkin

Heat your oven to 350°F. Line a baking sheet with parchment paper. Drizzle the pumpkin with olive oil, season with salt, and place cut-side down on the prepared baking sheet. Roast until fully tender when pierced with a knife, 45 to 60 minutes.

Making the Filling

Scoop out the pumpkin flesh and discard the rind. Add to a blender with the brown butter, cinnamon, nutmeg, and vinegar. Purée until smooth and season with salt to taste. Fold in the Parmigiano-Reggiano. You should have about 3 1/2 cups filling. Cool in the refrigerator, covered.

Assembling the Tortelloni

Dust 2 baking sheets with semolina flour and set aside. Make the pasta according to the directions. Remove a 2-foot section of the dough sheet and cover the rest with plastic wrap. Cut the dough into 2-3/4-inch squares. Place 2 teaspoons of filling into the middle of each square and fold the pasta in half to form a triangle. Seal the edges and press out the air around the filling.

Making the Sauce and Finishing

Heat your oven to 350°F and bring a large pot of salted water to a boil. Toast the pumpkin seeds in a small bowl with olive oil and salt until golden brown, about 11 minutes. Drop the tortelloni into the boiling water and cook until almost al dente, about 2 to 3 minutes. Scoop them out of the water and add to a sauté pan with the sage and butter. Swirl and quickly reduce the sauce until it coats the back of a spoon. Taste and adjust the seasoning as needed.

Serving

Divide the pasta and sauce between four warmed plates. Sprinkle with Parmigiano-Reggiano and the toasted pumpkin seeds. Serve immediately and enjoy the warm, comforting flavors of autumn.