Roast pumpkin and feta tortellini.

Roast pumpkin and feta tortellini.


1 person made this

Use the basic pasta recipe here ( to make the pasta, and then continue with this recipe.

pastapioneer Western Australia, Australia

Serves: 4 

  • 1 butternut pumpkin, chopped into 2cm cubes
  • 2 tbsp olive oil
  • 200 grams danish feta, crumbled
  • 1 pot boiling water
  • 1 basic pasta dough, rolled out to 2-3mm

Preparation:25min  ›  Cook:3min  ›  Extra time:30min Other  ›  Ready in:58min 

  1. Roast the pumpkin and the oil, and let it cool.
  2. Mix pumpkin and feta together, adding salt and pepper to taste. This is the filling.
  3. Using a glass, cut out an even number of cough circles.
  4. Put a teaspoon of the filling into half of the dough circles.
  5. Using a pastry brush, brush water onto the rim of a filled and an unfilled dough circle. Then press the two together, making a circular tortellini. Repeat the process.
  6. Put the tortellini into the boiling water for 8 minutes or so, but check because it can differ.
  7. Serve with antipasto, or a sauce, or just plain olive oil.

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