Casa Barilla's Cooking School has provided this delicious Italian dish, perfect for entertaining or sharing with family. 


  • For Pasta

  • 200g 00 flour plus extra, to dust

  • 1 whole egg

  • 2 egg yolks

  • For Stuffing

  • 500g Japanese pumpkin, seed and skin removed, diced in 2cm cubes

  • 1 garlic clove, crushed

  • 1 small leek, white part only, trimmed and finely chopped

  • 9 sage leaves: 3 finely chopped, plus 6 extra, torn

  • 60g ricotta cheese

  • 40g Parmigiano Reggiano, grated

  • 20g breadcrumbs

  • 80g butter, unsalted

  • 50g walnuts, roasted

  • 50g Extra Virgin Olive oil

  • Nutmeg


  • 1.

    To prepare the dough, mound flour on a work surface, make a well in the centre and add eggs, gradually draw in flour until mixture is thick. Knead dough using your hands until firm.

  • 2.

    Wrap in cling film and set aside for 30 minutes.

  • 3.

    Meanwhile, prepare the filling. On a plate, season pumpkin with salt and pepper, a drizzle of Extra Virgin Olive oil and wrap with cling film. Cook in the microwave for 3 minutes, and then allow it to cool.

  • 4.

    In a frying pan, cook garlic and leek in little oil for 3 minutes or until soft.

  • 5.

    In a mixer combine the pumpkin & leek mixture and blend together, and add the finely chopped sage leaves, ricotta cheese and a third of the Parmigiano Reggiano cheese. Combine well. Gradually add breadcrumbs, making sure mixture is not too moist and not too dry. Season with nutmeg, salt and pepper to taste.

  • 6.

    Roll the pasta dough and halve it. Place one half on a lightly floured work surface and roll out until 5mm thick and about 12cm wide – nearly the width of your pasta machine. Set your pasta machine at its widest setting, then feed the dough through, narrowing the settings on your machine one notch at a time until you reach the second thinnest setting: 2mm. Repeat with the remaining dough.

  • 7.

    To make the tortelli, place pasta sheets on a lightly floured work surface and cut into 5 x 7cm squares. Place 1 tsp pumpkin filling in the centre of each square.

  • 8.

    Dip your finger in water and dampen square edges. Fold in half diagonally to form a triangle, pinching edges to seal. Using your thumb, press the middle of the long edge of the triangle up towards the point, then bring the two bottom corners together. Pinch corners together to seal and place on a floured tray. Repeat with the remaining pasta and pumpkin filling.

  • 9.

    Bring a large pot of salted water to the boil (7g of salt to 1lt of water), add tortelli and stir with a wooden spoon to ensure they don’t stick. Cook for 3 minutes.

  • 10.

    Cook butter in a frying pan over medium heat until it turns golden brown. Add remaining sage leaves, parmesan and tortelli.

  • 11.

    Add some water and toss to coat. Finish with walnuts and serve immediately.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 690kj
  • Fat Total 45g
  • Saturated Fat 17g
  • Protein 17g
  • Carbohydrate 56g
  • Sugar 5g
  • Sodium 214mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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