Balsamic-Drizzled Pumpkin Tortelli with Brown Butter and Pecans: A Classic Italian Delight

Mar 04, 2025

Pumpkin tortelli is a beloved dish from Northern Italy, particularly in Lombardy and Emilia-Romagna, where filled pastas have been perfected over centuries. This traditional recipe beautifully balances flavors—sweet roasted pumpkin, savory Parmesan, and delicate hints of nutmeg—wrapped in handmade egg pasta. The richness of beurre noisette (browned butter) infused with sage enhances the dish, while a drizzle of aged balsamic vinegar and toasted pecans add depth and texture.

Crafting homemade tortelli from scratch is a rewarding process that brings out the best in simple, high-quality ingredients. Whether you're a seasoned cook or new to Italian pasta-making, this step-by-step guide will help you create a stunning dish that embodies the warmth and refinement of Italian cuisine. Perfect for a festive dinner or a cozy autumn meal, these tortelli are a true celebration of flavor.
Let’s get started!

Ingredients

For the Egg Pasta:

250 g soft wheat flour 00
50 g remilled durum wheat semolina
3 large eggs
A drizzle of extra virgin olive oil

For the Filling:

1 kg oven-roast Delica or Cappello del prete variety pumpkin
190 g 30-month-aged Parmesan cheese
80 g finely chopped amaretti biscuits
Nutmeg, to taste
Salt, to taste

For the Dressing:

100 g butter
6-7 fresh sage leaves
Additional Parmesan cheese, for garnish
Giusti 5 Gold Medals Balsamic Vinegar
A few handfuls of pecans

Step 1: Preparing the Pasta Dough

Making fresh pasta from scratch is an art form, and with a little patience, you’ll create a silky, golden dough that serves as the foundation of your tortelli.

On a clean pastry board or countertop, form a heap of flour and semolina.
Make a well in the center and crack the eggs into it. Add a drizzle of olive oil.
Using a fork, gently whisk the eggs, gradually incorporating the flour from the edges.
Once the mixture begins to form a dough, use your hands to knead it into a smooth, elastic ball (about 10 minutes of kneading).
Wrap the dough tightly in cling film and let it rest at room temperature for 1 hour. This allows the gluten to relax, making the pasta easier to roll out later.

Step 2: Roasting the Pumpkin

The pumpkin’s natural sweetness is brought out by roasting, making it the perfect base for the tortelli filling.

Preheat your oven to 200°C (392°F).
Wash the pumpkin thoroughly, but do not peel it. Cut it into halves or quarters, leaving the filaments and seeds intact.
Place the pieces cut-side down on a baking sheet lined with parchment paper.
Bake for 30-40 minutes, or until the flesh is tender. You should be able to pierce it easily with a fork.
Let the pumpkin cool slightly, then scoop out the soft flesh. Discard the skin, seeds, and filaments. You should have about 300 g of cooked pumpkin remaining.

Step 3: Making the Filling

This filling is a perfect balance of creamy, nutty, and subtly sweet flavors.

Grate the 30-month-aged Parmesan cheese finely.
In a bowl, combine the cooled pumpkin, grated Parmesan, finely chopped amaretti biscuits, and a pinch of nutmeg. Add salt to taste.
Depending on the texture of your mixture:If it’s creamy and soft, transfer it into a piping bag for easier filling.If it’s firmer, shape it into small balls (~10 g each) for placing inside the tortelli.
If it’s creamy and soft, transfer it into a piping bag for easier filling.
If it’s firmer, shape it into small balls (~10 g each) for placing inside the tortelli.

Step 4: Rolling and Shaping the Pasta

Now that your dough has rested, it’s time to roll it out and form the tortelli.

Divide the dough into smaller portions and roll each piece through a pasta machine until thin (setting 7 or 8 on the machine). If using a rolling pin, roll the dough until translucent but still sturdy.
Cut out 10 cm diameter circles using a cookie cutter or a glass.
Place a small amount of filling in the center of each circle.
Fold each circle into a crescent shape, pressing the edges tightly to remove air pockets.
Take the two corners of the crescent and pinch them together to create the classic tortelli shape.

Step 5: Making the Beurre Noisette (Brown Butter Sauce)

Brown butter, or beurre noisette, adds a deep, nutty flavor that enhances the richness of the dish.

In a heavy-bottomed steel pan, melt the butter over medium heat.
Whisk continuously as the butter foams and turns golden brown. You’ll see nutty brown specks forming.
Immediately remove from the heat and strain through a fine mesh sieve to avoid burning.
Stir in chopped sage leaves and 1-2 tablespoons of Giusti 5 Gold Medals Balsamic Vinegar for extra depth.
Toast the pecans in a dry pan for 2-3 minutes, then chop them roughly.

Step 6: Cooking and Plating the Tortelli

Finally, it’s time to bring everything together and serve this delectable dish.

Bring a large pot of salted water to a rolling boil.
Drop in the tortelli and cook for about 3 minutes, or until they float to the surface.
Drain carefully and toss them with the brown butter sauce.
Plate the tortelli and garnish with toasted pecans, extra Parmesan, and a generous drizzle of Giusti 5 Gold Medals Balsamic Vinegar.

This dish is a labor of love, but the result is worth every step. The sweet roasted pumpkin, crispy amaretti, and aged Parmesan create a filling that is both hearty and elegant. The buttery sage sauce and balsamic drizzle round out the flavors with richness and acidity.Whether you’re making these for a special dinner or a festive gathering, Balsamic-Drizzled Pumpkin Tortelli is sure to impress.
Buon appetito!

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