For the Tortellini
½ cup ricotta cheese
¼ cup grated Parmesan
1 cup pumpkin puree
¼ teasp fresh ground black pepper
1 egg mixed with
For the Pasta
3 cup Durum flour
1 cup High gluten flour
7 whole eggs
½ Tbl salt
Place the cleaned pumpkin quarters on a lined baking sheet.
Brush them with a little olive oil so they don’t dry out too much,
Place the baking sheet in a preheated 350º F. oven and roast until tender, about 35-40 minutes.
Once the pumpkin is fork tender, remove and cool. Then scrap out the pulp.
The last step is to puree the pumpkin in a food processor.
Pulse the food processor and push down puree so that the mixture achieves a smooth consistency.
For the dough, Place all ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth.
Working with 1 dough round at a time, run dough through widest setting of a pasta machine and roll, until 1/16″ thick. Transfer to a floured surface.
cut dough into 3 inch square. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a triangle shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet.
In half a gallon of rapidly boiling salted water add the tortelloni in batches. Cook for 3 to 5 minutes, or until they float to the surface. Remove to a strainer to drain.
For The Sauce
4 oz cold butter, coarsely chopped
6 each marjoram sprigs
Heat a saucepan over high heat, add butter and cook until foaming and nut-brown (2-4 minutes). Add herbs, season to taste and remove from heat. Serve hot, spooned over tortelloni.