Ingredients

• Fresh Pasta Dough: 300g Tipo 00 flour, 3 whole eggs, pinch of salt, 1 tbsp olive oil (optional).

• Pumpkin & Pecorino Filling: 200g roasted acorn squash, 100g roasted standard pumpkin, 1 minced garlic clove, 2 tbsp grated Pecorino cheese, 2 tbsp grated Parmesan cheese, ½ tsp Dijon mustard, 1 pinch chopped fresh za'atar leaves, salt & black pepper to taste.

• Butter Za'atar Emulsion Sauce: 50g butter, 1 minced garlic clove, pinch chopped fresh za'atar, 2 tbsp grated Parmesan, 1 tbsp reserved roasted pumpkin puree, 3 tbsp heavy cream, salt & black pepper to taste.

• Garnish: Extra grated Parmesan, fresh za'atar sprigs, extra virgin olive oil.

Method

1. 01

   Knead & Rest Pasta Dough: Ensures silky pasta sheet. Mound 300g Tipo 00 flour on a work surface, make a well in the center, and add 3 eggs, salt, and olive oil. Knead for 8–10 minutes until smooth and elastic. Wrap in plastic film and rest at room temperature for 1 hour.

2. 02

   Prepare Roasted Pumpkin Filling:Blends rich squash flavors. Mash roasted acorn squash and pumpkin flesh together with minced garlic, Pecorino, Parmesan, Dijon mustard, fresh za'atar, salt, and pepper until completely smooth. Chill in the refrigerator before filling.

3. 03

   Roll & Shape Tortellini: Classic Italian shaping technique. Roll pasta dough ultra-thin using a pasta machine or rolling pin. Cut into rounds, place 1 tsp filling in the center, fold into a half-moon, seal edges tightly, and join the two corners to form classic tortellini.

4. 04

   Simmer Creamy Za'atar Sauce: Creates a glossy pan coat. Melt butter in a pan with minced garlic, chopped za'atar, 1 tbsp roasted pumpkin puree, cream, and grated Parmesan. Whisk continuously until a smooth, glossy emulsion forms.

5. 05

   Boil Pasta & Combine: Quick boil locks in texture. Cook tortellini in boiling salted water for 2–3 minutes. Transfer directly into the sauce pan, gently toss to coat, and serve hot topped with extra Parmesan, fresh za'atar, and olive oil.