Pumpkin Spice Tortellini

Sourdough Egg Pasta

Ingredients

Pasta Flour / 00 flour 170g

Sourdough leaven 50g

Egg yolks 240g (~12 large eggs)

Water 15g

Pastry or rice flour for dusting

Filling

Roasted pumpkin 200g

Cinnamon 5g

Nutmeg 2g

Melted Butter 25g

Heavy Cream 50g

5 fresh sage leaves, minced

• In a large bowl, add the flour and make a hole in the center. Add the egg yolks, sourdough leaven, and water and whisk together with a fork.
• Once the dough starts to come together into a shaggy mass, start to knead it into a ball. Continue kneading with the meaty portion of your hand until smooth. Shape into a rough ball or disk and cover with plastic wrap or use in bag. Refrigerate for 3-6 hours or overnight in order to ferment and settle. Once the dough is ready start to prepare all of the ingredients to shape and fill the tortellini.
• While the dough is in the refrigerator, mix all the filling ingredients together in a bowl until smooth and creamy. Set it in the refrigerator until the dough is ready.
• On a smooth surface or with a pasta roller, lightly dust and roll out the dough into sheets and cut into 2” squares.
• Place a small amount of filling in the center of each square. With your index finger and thumb fold each square over in half and pinch the sides. Then stretch one corner over your finger binding it to the other side.
• Set the finished tortellini on a piece of parchment or wax paper with a little bit more flour and allow to dry for 1 hour before use or refrigerate overnight.
• In a medium saucepan with 4 quarts of salted water, bring to a boil and add the tortellini. Turn the heat down and simmer for 5 minutes or until soft. Strain the tortellini and add olive oil or butter immediately to prevent them from sticking. Serve with alfredo sauce, grated cheese, or pepper and salt with more butter.