Pumpkin Tortellini Recipe

Ingredients to make Pumpkin Tortellini:

1. For the filling
2. 1 unit of violin pumpkin of 1 kilo
3. 4 units of crushed sweet cookies
4. 2 handfuls of coarsely chopped hazelnuts
5. 4 tablespoons embittered yeast
6. 2 tablespoons of Chutney (the one you like the most)
7. 1 tablespoon of ground coriander seeds
8. ½ unit of grated nutmeg not very fine
9. 1 teaspoon of Cinnamon powder
10. 1 teaspoon of Maggi Juice
11. 1 pinch of salt
12. 1 pinch of Pepper
13. Vegetable cream to bind
14. For the mass
15. 600 grams of common flour
16. 1 pinch of salt
17. ½ teaspoon yellow food coloring
18. Water (amount needed)

How to make Pumpkin Tortellini:

• First, prepare the filling. Keep in mind that you can keep it in the fridge for up to two days in case you prefer to make this recipe on different days. Peel the pumpkin and remove all the seeds. Then, cut it into large pieces, add salt to taste and bake them at medium heat until they are very dry and you notice that the edges are beginning to brown.
• Remove them and weigh them, there should be about 600 g of cooked pumpkin. Crush it and mix it with the rest of the ingredients. When adding the cream you should be careful and do it little by little, because you only need the amount necessary to bind the filling. Let it rest for a few minutes, try it and correct what you consider necessary. The result should be highly flavored and balanced pasta in terms of the different flavors it comprises
• While the filling is cooling, you can prepare the dough for the tortellini. To do this, take a container and mix the flour with the salt and the coloring. Then, little by little, add the amount of water necessary to form a firm, compact and homogeneous mass.
• Knead for 15 minutes in the mixer or by hand. Stretch the dough with the help of a roller and leave 1 mm thick. It is important not to let the dough dry out to prevent the tortellini from opening up when cooking.
• To assemble the stuffed pasta, you must cut the dough into squares of 6-7 cm per side; you can use a mold if you have one. Place a level tablespoon of filling in the center and fold into a triangle shape. Press the edges well to prevent air from getting inside and roll the triangle around your finger as shown in step 2 of the photograph. Notice that in step 3 the two ends are joined to glue them. Finally, the tip that is free, fold it down.
• Let the vegan tortellini rest for half an hour without placing one on top of the other, that is, separated. When there is little time left to finish the rest, put a pot with plenty of water to boil. Add salt and yellow food coloring and, when it boils, cook the pasta. When they rise to the surface, let them cook for another minute and check if they are well done.
• Keep in mind that fresh pasta is made in a very short time, so you should keep an eye on them to prevent them from overcooking. If after trying one you consider that it lacks a little more, leave them longer.
• When they are ready, drain the pumpkin tortellini, heat plenty of margarine and a sage leaf in a pan and, when it has melted, give the pasta a couple of turns.
• Serve the vegan stuffed pasta with roasted pumpkin sticks, fresh sage and crushed hazelnuts and drizzle the margarine over the entire plate. Besides, you can put toasted sesame and yeast to sprinkle to taste. Delicious! Once you try them, you won’t want to stop making them.