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Home / Food and Wine Pairings / Pumpkin tortellini with brown butter, sage, and pear

Pumpkin tortellini with brown butter, sage, and pear

Chef, Lenny Redé
Wine Pairings:   Chardonnay

, 

White Blend

, 

Savvy Match: A medium-bodied Chardonnay will complement the brown butter and balance the rich flavors of the tortellini

There are several exciting flavors in this pumpkin tortellini with the subtle, earthy sweetness of the pumpkin and the nutty character of brown butter and sage. With this dish’s savory nature, it’s hard not to choose a richer, riper-styled Sonoma County Chardonnay to complement the brown butter and have enough acid to balance the richness.

To complement the sweeter notes of the pumpkin tortellini and pear, choose a white Rhone, which has the substance and fruit to pair nicely with the dish. A Rhone blend of Viognier, Marsanne, and Roussanne will be weighty and viscous, with ripe fruit flavors of peach, apricot, and sweet pear. There’s enough fruit sweetness to play well with the sweet/spice of the tortellini, and the weight will play well with the brown butter sauce.

Ingredients

  • 1 small sugar pie pumpkin, cut in half seeds removed, roasted and pureed about a 1 ½ cup 
  • 2 tablespoons butter 
  • 1 large shallot, minced
  • ½ cup of ricotta cheese
  • 2 eggs, separated (or egg substitute)
  • ½ cup Grana Padano cheese, grated (or another savory, nutty kind)
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • Nutmeg
  Sauce: 
  • 4 ounces butter
  • 2 tablespoons cider vinegar
  • 1 ripe pear sliced
  • 2 tablespoons sage, chiffonade
  • 2 tablespoons pumpkin seeds, toasted
  • Grated Grana Padano 
  Pasta: 
  • 3 -1/2 cups all-purpose flour (plus more for rolling dough) 
  • 2 teaspoons salt
  • 1/4 cup virgin olive oil
  • 4 eggs
  • 1-4 tablespoons water

Steps

1.

In a 350-degree F oven, roast pumpkin on a parchment lined baking sheet, cut side down for one hour or until tender. Remove from the oven and allow to cool.

2.

In a large bowl combine ingredients for pasta adding enough water to allow dough to come together. Wrap in plastic and allow it to rest in the refrigerator for at least one hour. For pre-made ricotta cheese tortellini pasta, boil pasta until soft, yet firm enough to hold the shape. Skip home-made pasta steps.

3.

Scoop out the pumpkin flesh and discard the skins. Puree pumpkin in the bowl of food processor.

4.

Heat a pan with butter and sweet shallots combined with the pumpkin. Add ricotta, Grana Padano, egg yolks and seasoning, stirring to combine.

5.

Using pasta machine roll out dough to a thin strip, about #6 or #7 on a pasta machine (about 2mm thick). When not using a pasta machine, roll out dough to about 2mm thickness.

6.

Cut 2 inch diameter circles of pasta and cover with damped cloth.

7.

Whip egg whites with a little water. Brush half of the pasta rounds with egg whites and place a teaspoon of pumpkin filling in the center. Fold over into a half-moon and then pull the corners together around your little finger and using a bit of egg white to stick them together.

8.

Place finished tortellini on a tray with a dusting of flour. Place tortellini in the freezer to help them set up.

9.

Place finished tortellini on a tray with a dusting of flour. Place tortellini in the freezer to help them set up.

10.

In a large sauté pan, melt butter over medium-high heat, whisking occasionally, until the milk solids turn golden brown, and the butter takes on a nutty aroma.

11.

Whisk in cider vinegar and sage, taste and adjust the seasoning with salt and pepper.

12.

Add sliced pears and sauté for a minute, add the cooked tortellini and toss.

13.

Finish with some freshly grated Grana Padano and toasted pumpkin seeds.

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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