Pumpkin Tortellini with Spinach Walnut Pesto

Pumpkin Tortellini

Last weekend the time change in germany happened and so every day this week was a little challenge for me. I was happy of course to get up when it’s bright, but in the evening when I get out of the office it’s dark night already. I always feel tired when I come home, what’s realy sad, because the free and funny time of the day just starts in that moment.

Because of that it needs some overcoming for me to get to the kitchen and experiment on some recipes last week. But afterwards I’m super happy of course because I got some super nice and fresh recipes. Especially because I tried around with pumpkin again. Mr Autumn King Pumpkin! Anyway there were the delicious pumpkin soup with coconut as well as the pumpkin tarte flambee in my mains already, and as you know that the best things comes in threes, today I bring you Pumpkin Tortellini with Spinach Walnut Pesto. I tried a butternut pumpkin and I am really excited about it. The color is incredible popping and the flesh is super super creamy. For the dough of the tortellini you can use my already postet pasta dough recipe. So it’s really not to hard, to produce your own tortellini. You just need a pasta machine or a rolling pin and a form to excel the dough. I always use some tupperware or a cap, depending on the size. So have fun with it!Pumpkin Tortellini
Kürbis Tortellini

Pumpkin TortelliniPumpkin Tortellini Pumpkin Tortellini

Pumpkin Tortellini with Spinach Walnut Pesto
45 min
30 min
1 min
45 min
30 min
1 min
  1. Pasta Dough for 2 Persons (see Article)
  2. 1 small Butternut Pumpkin
  3. 1 Onion
  4. 1 Egg Yolk
  5. 3 Tbsp Ricotta
  6. 150g Spinach
  7. 100g Walnuts
  8. 50g Cashew
  9. 50g Parmesan
  10. 1 Clove of Garlic
  11. Lemon
  12. Nutmeg
  13. Salt
  14. Pepper
  1. chop one of the onions and braise them.
  2. peel the butternut, chop it and braise it with the onions
  3. season with salt, pepper and nutmeg and stew it without tab till the pumpkin is smooth and creamy. you might help out a little with a potato masher. You have to stir regulary to prevent it from scorching.
  4. roll the pasta dough on the thinnest level and cut out 8cm Circles.
  5. put the pumpkin cream away from heat and stir the yolk in.
  6. give a teaspoon of pumpkin cream on the doughcircles
  7. turn the dough down to get halfmoon shapes and squeeze the seams
  8. now bring the tips of the halfmoons together and squeeze them again
  9. store them on a mealed plank to prevent them from sticking
  10. Give the spinach, parmesan, walnuts, cashews, ricotta, a squeezed clove of garlic, a bit of lemon as well as salt and pepper into a blender and mix it up till it's nice and creamy.
Rock the Taste https://www.rockthetaste.de/

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

Diese Website verwendet Akismet, um Spam zu reduzieren. Erfahre mehr darüber, wie deine Kommentardaten verarbeitet werden.