CT LIVE!: Fresh Pumpkin Tortelloni - NBC Connecticut
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CT LIVE!: Fresh Pumpkin Tortelloni

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    NEWSLETTERS

    CT LIVE!: Fresh Pumpkin Tortelloni

    Chef Joe Mele showed us how to make this perfect recipe for fall. (Published Tuesday, Oct. 22, 2019)

    Pumpkin Tortelloni in Brodo


    For egg pasta:

     

    • 5 large eggs
    • 1 lb durum flour

     

    Place in a food processor and mix until dough is incorporated. Turn out onto board and bring dough together and knead into a smooth ball and wrap in plastic wrap to rest.

     

    For carrot pasta:

     

    • 1 cup carrot puree
    • 1 lb durum flour
    • 3 large eggs
    • Pinch of salt

     

    Place all in a food processor and mix until dough is incorporated. Turn out onto board and bring dough together and knead into a smooth ball and wrap in plastic wrap to rest.

     

    Pumpkin filling:

     

    • 1-1/2 lb pumplin puree
    • 4 oz mascarpone cheese
    • 4 oz grated parmigiano cheese
    • 1 tsp nutmeg
    • 1 tsp cardamom, ground
    • Salt, to taste
    • White pepper, to taste

     

    Combine all ingrerdients in a mixing bowl and mix well. Season to taste. Place mixture into a piping bag.

     

    For tortelloni:

    Create striped pasta using both carrot and egg pasta as per instructed in video.

    Roll out pasta to very thin (2nd to last setting on pasta roller)

    Cut into 3 inch squares

    Pipe 1 tbs filling into center and fold over corner to corner to create a triangle.

    Bring the 2 outside ends together and pinch, forming toretelloni

    Bring 4 qts salted water to a rapid boil and drop in tortelloni.

    Stir to keep from sticking together and cook until they float.

    Remove with slotted spoon and place on absorbent towel to drain.

     

    For broth:

     

    • 2 qts. Chicken broth
    • 1 piece ginger, peeled, smashed
    • 1 tsp ground cardamom
    • Heat broth in small saucepan and steep ginger and cardamom while heating.

     

    Strain and keep hot.

    Plating:

    Place tortelloni into shallow pasta bowl

    Pour heated broth over pasta

    Garnish with toasted pumpkin seeds and edible gold leaf and microgreens