Save Brown Butter Pumpkin Tortellini is the perfect cozy dinner when you want something truly special but still comforting. Every bite melts with creamy pumpkin and nutty brown butter, and making it from scratch feels like a little celebration at home. Whether for a relaxing Sunday or impressing friends, this pasta brings warmth and elegant simplicity to your table.
The first time I made this tortellini, my kitchen filled with the smell of toasted butter and sage. Now, it is a dish I crave when the leaves start to turn and chilly evenings arrive.
Ingredients
- All-purpose flour: Provides structure and is easy to find. For silkier pasta, look for finely milled Italian flour
- Large eggs: Create richness and bind the dough. Fresher eggs make the dough bright and easy to knead
- Salt: Seasons both dough and filling for balanced flavor. Choose fine sea salt for even distribution
- Pumpkin puree: Is the heart of the filling. Roasted pumpkin gives the most flavor and sweetness
- Ricotta cheese: Keeps the filling light and creamy. Try to find a high-quality Italian-style ricotta
- Parmesan cheese: Adds nutty richness. I always recommend real Parmigiano Reggiano shaved fresh
- Ground nutmeg: Gives cozy warmth and depth. Freshly grated nutmeg has the brightest flavor
- Ground black pepper: Provides a subtle kick
- Unsalted butter: Is key for a toasty, nutty sauce. Always use good butter for browning
- Fresh sage leaves: Make the sauce deeply aromatic. Choose vibrant green leaves that are not wilted
- Garlic: Is optional but adds a gentle background note if you enjoy extra flavor
- Extra Parmesan cheese: Finishes the dish with a salty punch
Instructions
- Prepare the pasta dough:
- Mound the flour on a clean countertop and create a deep well in the center. Crack the eggs into the well and sprinkle in the salt. As you whisk the eggs with a fork, gradually pull in flour from the edges, letting the mixture thicken slowly so it doesn&t spill. When mostly combined, use your hands to knead for at least eight minutes until the dough feels smooth and elastic. Wrap in plastic and let it rest thirty minutes so the gluten can relax
- Mix the pumpkin filling:
- In a medium bowl, stir together pumpkin puree, ricotta, grated Parmesan, nutmeg, black pepper, and salt. Mix until smooth and creamy. Taste a tiny bit to ensure the seasoning is balanced and set aside
- Roll and shape the tortellini:
- After resting, cut the dough in half for easier rolling. Dust with flour and roll each piece into a very thin sheet just under two millimeters thick by hand or with a pasta machine. Slice sheets into three-inch squares or use a cutter for circles. Drop a teaspoon of filling in the center of each piece. Fold the dough over the filling to form a triangle or half-moon, pressing all edges firmly to seal without air pockets. Take the two corners and fold them together, pinching to create the classic tortellini shape. Place each one onto a floured tray
- Cook the tortellini:
- Bring a big pot of salted water to a rolling boil. Carefully drop in a few tortellini at a time so they do not stick together. Boil for two or three minutes until they float to the surface. Use a slotted spoon to scoop them out and keep them warm
- Make the brown butter sauce:
- Set a large skillet over medium heat and add the butter. Once melted, drop in the sage leaves and a little minced garlic if desired. Swirl the pan as the butter foams and turns deep golden brown with a nutty aroma in about three or four minutes. Remove from heat so it does not burn
- Coat and serve:
- Add the hot tortellini right into the skillet and gently toss so they absorb the warm butter and sage. Pile onto plates and sprinkle with plenty of freshly grated Parmesan before serving
Save Browned butter is my absolute favorite part of this dish because of that nutty aroma that fills the kitchen. My children love folding the tortellini with me and we always race to see whose shapes come out the prettiest.
Storage Tips
Homemade tortellini can be kept in the fridge for up to two days on a floured tray covered loosely with a towel. For longer storage, freeze in a single layer until solid then transfer to a container for up to two months. Cook directly from frozen by adding a minute to the boiling time. Leftovers hold well in the fridge and reheat best in a gentle steam or a quick simmer in broth.
Ingredient Substitutions
If fresh pumpkin is not in season, canned pumpkin puree or butternut squash works well and saves time. For dairy-free, choose almond ricotta and a vegan Parmesan. You can use a gluten-free flour blend suited for pasta if needed, but keep the dough moister for easier handling.
Serving Suggestions
Serve with a simple green salad and extra sage browned in butter for garnishing. A crisp glass of Pinot Grigio or a light red like Lambrusco pairs beautifully. Add toasted hazelnuts for crunch or a sprinkle of lemon zest for zing. For a more substantial meal, roasted Brussels sprouts or cauliflower make perfect sides.
Cultural and Seasonal Notes
Tortellini is a staple of northern Italy and especially popular at autumn tables when pumpkin is in season. Traditional recipes use squash and cheese fillings, making this a classic comfort food for cooler weather. Fresh sage is abundant in the fall which makes it the ideal herb to highlight this time of year.
Save Whenever I make this on a rainy weekend, the smell of butter and sage always takes me back to fall family gatherings with long hours spent chatting around the dinner table. This dish is pure homemade happiness.
Recipe FAQ Section
- → Can butternut squash replace pumpkin in the filling?
Yes, roasted butternut squash can be substituted for pumpkin puree with similar flavor and texture.
- → How do I ensure pasta dough is smooth?
Knead dough for 8–10 minutes and let it rest for at least 30 minutes before rolling out.
- → Can I use store-bought tortellini?
Homemade pasta is traditional, but high-quality store-bought tortellini works for a quicker option.
- → Is dairy-free Parmesan suitable for this dish?
Dairy-free Parmesan alternatives can be used for those avoiding milk, though flavor may differ slightly.
- → What wine pairs well with this pasta?
Crisp white wines like Pinot Grigio complement the richness and herbal notes of this pasta dish.
- → How do I prevent tortellini from bursting?
Seal edges tightly, avoid overfilling, and gently boil to keep tortellini intact during cooking.