Pumpkin & Ricotta Tortellini

Tortellini is a type of Italian dumplings, classified as a type of pasta and a type of stuffed pasta. You can buy many kinds, but I think that it will taste much better when given alone at home. Pumpkin & Ricotta Tortellini is a dish of Italian rich people from Tuscany, and more precisely, Lunigiana. I wondered why this dish was on the Italian tables of rich people, probably because of Parmesan cheese, which was very expensive in its time. Nowadays, we can feel like rich Italian people and make them at home.

How to choose the best ingredients for Pumpkin & Ricotta Tortellini

Pumpkin: I recommend fresh pumpkins because you can control the amount of water. If the pumpkin has too much water, the filling will be too thin.

Parmesan cheese: you can replace Parmesan cheese with Grana Padano because it resembles, other Italian substitutes will be Pecorino Romano and other varieties of hard Pecorino. 

Ricotta: ricotta is a soft cheese with a delicate, sweet taste and is also used in cheesecakes. Unfortunately, there is no perfect counterpart for it, so I recommend using the original ricotta.

Tips and tricks

  • To prevent the tortellini from sticking after removing it from the water, it is good to add a tablespoon of olive oil to the water.
  • Tortellini can be frozen until cooked. Best to freeze each one separately (put on a tray and cover with foil so that it does not dry out) and put it frozen together into bags.

Pumpkin & Ricotta Tortellini

Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 4 people
Calories: 730kcal
Pumpkin & Ricotta Tortellini is a delicious dish from sunny Tuscany. In the old days, Italian rich people used to eat it, and now you can make it at home.
Print Recipe



  • 3 eggs
  • 250 – 300 gr all-purpose flour

Tortellini stuffing:

  • 500 gr pumpkin
  • 25 gr grated Parmesan cheese plus for sprinkling
  • 1 egg
  • 250 gr ricotta
  • 1/3 tsp nutmeg
  • 2 tsp marjoram
  • salt and pepper to taste


  • Clean the pumpkins and boil them briefly in salted water. The pumpkin is to be slightly undercooked.
  • Drain the prepared pumpkins and leave them on a strainer to allow them to drain off and cool.
  • Then mix until smooth. Add the ricotta, Parmesan egg, nutmeg, and marjoram.
  • Next step knead the dough from flour and eggs for pasta. The original recipe stated 300 grams of flour, but the dough was too stiff for me. I think it is also addictive maca you have. I think it is also addictive maca you have.
  • So I suggest starting with 200 grams of flour and kneading another 50 to get a well-made pasta dough. If the dough will absorb the make, add another 50 gr.
  • Divide the dough into 3 portions and unpack and cut each part into rectangles. We put pieces of stuffing on each of them and formed tortellini.
  • We pour out a piece of flour so that the tortellini does not stick to the top.
  • Boil the prepared tortellini in salted water until it rises to the water's surface.
  • Drain off and serve with melted butter and sprinkled with grated Parmesan cheese.


Calories: 730kcal | Carbohydrates: 116g | Protein: 30g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 219mg | Potassium: 706mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11210IU | Vitamin C: 11mg | Calcium: 276mg | Iron: 8mg

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