This classic Italian-inspired dish brings together the natural sweetness of pumpkin (or butternut squash) with the warm, nutty flavors of browned butter and fresh sage. The filling is enhanced with Parmigiano-Reggiano, crushed Amaretti cookies, and a hint of nutmeg, creating a rich yet delicately balanced flavor that perfectly complements the pasta.
Though traditionally made with handmade pasta dough, this version uses wonton wrappers for convenience, making it easy to prepare while still feeling elegant and authentic. Each tortelloni is tender, lightly sweet, and savory all at once, and when tossed in the golden sage butter, the flavors meld into a comforting yet refined dish.
Perfect as a starter for a holiday meal or a main course for a cozy fall dinner, these tortelloni celebrate the season’s best produce with Italian flair.
INGREDIENTS:
For the filling:
1 pound cooked pumpkin or other winter squash (roasted for best flavor)
2 eggs
6 tablespoons grated Parmigiano-Reggiano or similar cheese
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper, to taste
6–8 Amaretti cookies, finely crushed*
*Amaretti are almond-flavored Italian cookies that add subtle sweetness and depth to the filling.
For the pasta:
1 package wonton wrappers
1 egg, beaten (for sealing)
For the sauce:
4 tablespoons butter (more if desired)
8–10 fresh sage leaves
*These are the little Amaretto (almond) flavored Italian cookies
METHOD:
Place the cooked pumpkin in a large bowl or stand mixer. Add eggs, cheese, nutmeg, salt, and pepper. Mix until smooth. Stir in the crushed Amaretti cookies until well combined.
Arrange wonton wrappers on a clean work surface with corners facing up and down like a diamond. Place about 2 teaspoons of filling just above the center of each wrapper. Brush edges lightly with beaten egg. Fold the bottom corner up over the filling to form a triangle, pressing edges firmly to seal. Bring the two bottom points together, overlap slightly, and pinch to form a ring shape. Place finished tortelloni on a lightly floured baking sheet. Repeat until all are formed.
Bring a large pot (6 quarts) of salted water to a boil. Add tortelloni in batches and cook until tender, 2–5 minutes. Remove with a slotted spoon and transfer to a lightly oiled bowl to prevent sticking.
In a large skillet, melt the butter over medium-high heat. Add sage leaves and cook until the butter foams and turns golden brown, about 2–3 minutes. Keep warm over low heat.
Add cooked tortelloni directly to the sage butter. Toss gently to coat. Add 1–2 tablespoons of pasta water if the sauce seems dry. Serve immediately, garnished with extra grated Parmigiano if desired.
CHEF’S NOTES:
- Roasting the squash instead of steaming enhances its flavor with natural caramelization.
- Butternut, kabocha, or other orange-fleshed winter squashes work beautifully in place of pumpkin.
- This recipe makes an excellent first course for festive dinners or a satisfying vegetarian main.
