# Components:
→ Pasta Dough
01 - 2 cups all-purpose flour
02 - 3 large eggs
03 - 1/2 teaspoon salt
→ Pumpkin Filling
04 - 1 cup pumpkin puree
05 - 1/2 cup ricotta cheese
06 - 1/4 cup grated Parmesan cheese
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt
→ Brown Butter Sauce
10 - 6 tablespoons unsalted butter
11 - 8–10 fresh sage leaves
12 - 1 small clove garlic, minced
13 - 1/4 cup grated Parmesan cheese
# Preparation Steps:
01 - Mound flour on a clean work surface and create a well in the center. Add eggs and salt into the well. Gradually mix flour into the eggs using a fork, then knead until a smooth dough develops, approximately 8 to 10 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes.
02 - Combine pumpkin puree, ricotta cheese, grated Parmesan, ground nutmeg, black pepper, and salt in a mixing bowl. Stir until a uniform filling is achieved; set aside.
03 - Roll out pasta dough to 1/16-inch thickness using a rolling pin or pasta machine. Cut dough into 3-inch squares or circles. Place 1 teaspoon of pumpkin filling in the center of each piece. Fold to form a triangle or half-moon and press edges to seal. Pinch the corners together to create tortellini shapes, and transfer to a floured tray.
04 - Bring a large pot of salted water to a boil. Add tortellini in batches and cook for 2 to 3 minutes until floating. Transfer using a slotted spoon.
05 - Melt unsalted butter in a large skillet over medium heat. Add sage leaves and minced garlic. Cook until butter develops a golden color and nutty aroma, about 3 to 4 minutes. Remove from heat.
06 - Add cooked tortellini to the skillet containing brown butter and toss gently to coat. Serve immediately, garnished with grated Parmesan cheese.
