Alma Bax This is a recipe for pumpkin tortellini in chicken broth. It’s a classic Italian dish that’s easy to make and perfect for fall.
This easy tortellini soup is a delicious and comforting meal for the fall season. It’s packed with flavor and only takes about 20 minutes to make!
- 1 cup canned or freshly made pumpkin puree
- 1/3 cup Parmesan cheese (freshly grated)
- 3 tbsp. bread crumbs (dry)
- 1 big separated egg
- a pinch of freshly grated nutmeg
- a quarter teaspoon of salt
- 1/8 teaspoon black pepper, freshly ground
- 40 wonton (gyoza) wrappers, round
- 8 CUP CHICKEN STOCK (HOMEMADE)
- Fresh rosemary, finely chopped, as a garnish
- 12 cup freshly grated Parmesan cheese, to be used as a garnish
Instructions:
In northern Italy, pumpkin tortellini are extremely popular, but the genuine filling recipe, which includes amaretti cookie crumbs and an exotic fruit relish called mostarda, can be very sweet.
- Line a baking sheet with wax paper and sprinkle it with cornstarch to create the tortellini. Combine the pumpkin, Parmesan cheese, bread crumbs, egg yolk, nutmeg, salt, and pepper in a medium mixing basin. In a small mixing basin, whisk the egg white until frothy. Brush the edges of one wonton wrapper with egg white using a tiny pastry brush. In the middle of the wrapper, place a spoonful of pumpkin filling. Fold the wrapper in half to cover the contents and press firmly to seal the edges, forming a half moon–shaped dumpling. Put a dab of egg white on one of the tortellini’s corners. Curve the tortellini around your index finger and push the two corners together. Cover the tortellini with a big piece of plastic wrap and place on the prepared baking sheet. Carry on with the remaining filling and wrappers in the same manner. (The tortellini may be made up to a day ahead of time and refrigerated if firmly wrapped in plastic wrap.)
- Bring the broth to a boil in a large Dutch oven or soup pot over high heat. Reduce the heat to a very low setting and keep the pot warm. Fill a big saucepan halfway with water and bring to a boil over high heat, lightly salted. Drop the tortellini into the boiling water one at a time (do not put the tortellini into the water all at once or the cooking water will become too thick). Reduce the heat to medium-low and cook the tortellini for 3 to 5 minutes, or until the pasta is soft and the filling is well cooked. Transfer the tortellini to a hot soup tureen using a slotted spoon. Fill the tureen halfway with boiling broth.
- Toss the tortellini with the liquid in hot soup cups and top with rosemary. Serve immediately, with the Parmesan cheese passed around the table.
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Ben Austin 