Pumpkin and pancetta tortelli topped with butter and sage

Stuffed Pasta with Fall Flavor: Pumpkin and Bacon Tortelli

10/11/2025

We are right in the middle of autumn and would like to share with you a recipe featuring one of the most typical vegetables of this season, one that, with its orange hues, brings a touch of color even to the grayest days: pumpkin!
Present in gardens from August to February, pumpkin is one of the most versatile ingredients in the kitchen. It is perfect for creating tasty stuffed pastas, flavorful side dishes, and even desserts. It can be prepared in many different ways: cut in half or into wedges and roasted in the oven; the pulp can be steamed or boiled to make soups or stews; or it can be sautéed in cubes with rosemary, almost like roasted potatoes.

The recipe: Pumpkin and Pancetta Tortelli

With our Cesarina Eleonora from Livorno, we will prepare tortelli whose filling combines the creamy sweetness of pumpkin with the bold savoriness of browned pancetta, creating an irresistible harmony. Dressed with a delicate sauce of melted butter and sage, or with citrus-flavored butter and chopped pistachios, these tortelli are ideal to serve during the holidays, on those special occasions when the whole family gathers to celebrate.

Pumpkin and pancetta tortelli

A perfect fall dish for the holiday table, wholesome and full of flavor

DifficultyMedium

Preparation time1h

Cooking time45m

Servings4

€

CostMedium

Ingredients

For the pasta dough:
2 eggs
200 g flour (about 1 ½ cups)
A pinch of salt
For the filling:
1 egg
500 g pumpkin (about 1 lb)
200 g Tuscan pancetta (about 7 oz, or substitute with thick-cut bacon)
Salt, pepper, and Parmigiano to taste

Method

For the pasta:

Mix the eggs, flour, and a pinch of salt until you obtain a smooth ball of dough.
Wrap the dough in plastic wrap and let it rest in the fridge for at least one hour.
(If you need more information on how to roll out pasta dough, see our dedicated article).

For the filling:

Finely chop the pancetta with a knife (or use a food processor for a more uniform result).
Cut the pumpkin into pieces, remove the inner fibers, and roast it in the oven at 325°F (160°C), covered with foil or parchment paper, until tender.
Mash the pulp with a fork and combine it with the pancetta. Add salt, pepper, Parmigiano, and the egg.
Let the filling rest for 30 minutes.

For the tortelli:

Roll out the dough and place small amounts of filling on it, spacing them about 2 inches apart.
Cover with another sheet of dough and cut into squares. Seal the edges carefully.
Cook in boiling water for a few minutes, then drain and serve with butter and sage and a sprinkle of aged pecorino, or with citrus-flavored butter and chopped pistachios.

Eleonora

Pumpkin: origins and nutritional properties

Pumpkins belong to the Cucurbitaceae family (just like cucumbers, zucchini, melons, and watermelons). Pumpkins, originally from the Americas, were brought to Europe by Spanish settlers. At first, they weren’t used in cooking at all. Instead, people grew them as decorative plants or hollowed and dried them to make containers for salt.

Pumpkin is well suited for low-calorie diets, since it provides only 8 kcal per 100 g (3.5 oz). It consists mostly of water (about 94.5%) and is a source of carotenoids, provitamin A, phosphorus, magnesium, and potassium.
Not everyone knows that pumpkin is also a great ally for sleep: thanks to its content of magnesium and tryptophan, it can help improve rest.

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