pumpkin pasta Recipe

• 4 cups pumpkin, peeled, seeded, and chopped
• 2 tablespoons olive oil
• 2 1/3 cups Parmesan cheese, freshly grated, plus extra to serve
• 2 eggs, lightly beaten
• Salt and pepper
• 1 1/2 to 2 cups breadcrumbs
• 7 ounces Fresh Pasta Dough
• 1/4 cup butter
• 8 fresh sage leaves

1. Heat the oven to 350 degrees F. Put the pumpkin in a roasting pan, drizzle with the oil, cover with foil, and bake for about 1 hour.
2. Pass the pumpkin through a food mill into a bowl, add the Parmesan and eggs, and season with salt and pepper.
3. Stir in enough breadcrumbs to make a fairly firm mixture.
4. Roll out the pasta dough into a sheet, and stamp out 3-inch rounds with a cookie cutter.
5. Spoon a little of the pumpkin filling into the center of each round, fold in half, and crimp the edges.
6. Cook the tortelli in a large pan of salted, boiling water for 10 minutes.
7. Meanwhile, melt the butter in a skillet, then add the sage and cook for a few minutes.
8. Drain the tortelli, place in a warm serving dish, and sprinkle with the sage butter and extra Parmesan.

pumpkin, olive oil, parmesan cheese, eggs, salt, breadcrumbs, butter, sage

Taken from www.chowhound.com/recipes/pumpkin-tortelli-tortelli-di-zucca-10110 (may not work)