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Pumpkin Tortellini Recipe

Butternut pumpkin and Witches Chase goats cheese tortellini, burnt sage butter, roasted pine nuts and beetroot chips

  • Serves 6

  • Ingredients

    • Pumpkin filling (4 per serve)
    • 750g butternut pumpkin, peeled and diced
    • ½ onion, diced finely
    • 2 cloves garlic, crushed
    • Pinch of nutmeg and ground cinnamon
    • Salt and pepper
    • 500g Witches Chase goat’s cheese
    • Tortellini
    • 10 eggs
    • 1kg plain flour
    • 1tsp olive oil
    • Burnt sage butter and pine nuts
    • 100g organic butter
    • ½ bunch sage, torn
    • 50g pine nuts


    Pumpkin filling

    1. Roast pumpkin for 15-20 mins until just tender. 
    2. Sweat off onion and garlic. 
    3. Toss with pumpkin and spices.


    1.  Make a well in the flour. 
    2. Add eggs and olive oil and combine. 
    3. Kneed together to form a dough and rest for 30 minutes. 
    4. Roll thin sheets of pasta (No6) using pasta machine. 
    5. Cut with round cutter and place a tea spoon of pumpkin filling and a tea spoon of goat’s cheese in the centre of the pasta disc. 
    6. Brush outer edge with egg wash and fold to now make half moon shape. 
    7. Press firmly to ensure edges are sealed tight. 
    8. Join the 2 tips of moon to make tortellini shape. 
    9. Place in simmering salted water for 6 minutes, strain, ready to serve.

    Burnt sage butter and pine nuts

    1. Heat pan.  
    2. Add butter and pine nuts. 
    3. Brown butter and nuts. 
    4. Add sage and toss with cooked tortellini. 
    5. Serve by garnishing with beetroot chips, shaved grano padano parmesan cheese and micro herbs.
    Peppers Parehua 

    Wine Wars: Ata Rangi vs. Wirra Wirra

    26 April 2014: The Pavilion Restaurant at Peppers Parehua, Martinbourgh and Nick Stock, one of Australia’s most prolific wine commentators, invites you to a gourmet experience featuring the best in local and regional artisan food and wine.

    © Mantra Group 2013