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Admittedly, this recipe is takes a bit of effort, and it's not one I make often. But when autumn rolls around I start craving this for a special meal. I usually serve it as a first course for a company dinner, but it would also make a nice light entree. I often spread out the work by making the tortelloni and then freezing them, then thawing them out later on. A flavorful chicken broth will really make this recipe special. From an old Gourmet magazine.
- 40 wonton wrappers
- 1 cup shallot, minced
- 3 garlic cloves, minced
- 3 tablespoons butter
- 1⁄2 cup fresh breadcrumb
- 1 teaspoon dried sage, crumbled
- 1 cup canned pumpkin puree
- 1⁄4 teaspoon lemon zest
- 1⁄2 cup parmesan cheese, grated (you can sub Asiago if you wish)
Vegetables and broth
- 4 carrots, sliced (make decorative grooves before slicing if you so desire)
- 4 cups broccoli florets
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 3 cups chicken broth
- 1⁄2 lb green beans, trimmed and cut into 1/2 inch lengths
- 1⁄2 lb plum tomato, seeded and diced
- 1⁄2 cup canned pumpkin puree
- Melt butter in saucepan and cook shallots and garlic over low heat, stirring, until shallots are softened.
- Stir in breadcrumbs and sage and cook another minute.
- Stir in pumpkin, zest, and a bit of pepper if you wish.
- Cook and stir until heated through.
- Remove from heat, stir in Parmesan, and cool.
- Put a won ton wrapper down in front of you diagonally, with a corner pointing towards you.
- Place 1 teaspoon of the filling in the center of the wrapper.
- Brush the 2 sides of the wrapper facing you lightly with water.
- Fold the far corner over the filling to form a triangle, pressing to seal the edges.
- Take the two corners of the long side and bring them together opposite the point of the triangle, again pressing to seal. The final shape is sort of like those paper boats we made as kids.
- Arrange the completed tortelloni in one layer on wax paper.
- Repeat until all the filling is used. You may cook them right away, or if making in advance, allow to dry for about 3 hours, then refrigerate or freeze.
- Vegetables and broth:.
- Combine butter, evoo and broth.
- Add carrots and bring to a simmer.
- Add broccoli, cover and simmer 3 minutes.
- Stir in the remaining veg, including the pumpkin, and s&p to taste.
- Cover and cook another 7 minutes, until veg are done.
- Cook tortellini separately in boiling salted water for 2-3 minutes. Note this will take longer if you put too many tortellini in at once.
- Place 4 tortellini in each pasta bowl.
- Spoon in broth and vegetables and serve.