Silky homemade pasta filled with sweet butternut pumpkin and salty feta, nutmeg and sage. The pasta is then coated in a rich nutty brown butter sauce with sage leaves and pine nuts. Homemade pasta can seem a little daunting but it's surprisingly straight forward! Give yourself 3 hours for this dish. 


Serves 4


400 grams type 00 flour
4 eggs

600 grams butternut pumpkin, peel and cut into 5cm chunks
100 grams feta, crumbled
1 egg
10 sage leaves, finely chopped
1/8 of a fresh nutmeg, finely grated
1/2 cup finely grated parmesan
salt & pepper

35 grams pinenuts
150 grams butter
45 sage leaves

Garnish with finely grated lemon rind and parmesan, season with salt and pepper. 


Preheat your oven to 190°C. 

Place pumpkin chunks on a baking tray with greaseproof paper, drizzle with olive oil and salt and pepper, cover with tinfoil. Bake for 30-45 minutes until softened. Once cooked, let cool completely before use. 

Place the flour in a heaped pile on a large, clean surface. Make a well in the centre of the flour and crack the eggs into it. Whisk the eggs and slowly add in small quantities of the surrounding flour until a dough is created. Place on a flour dusted flat surface and knead dough until it has a smooth exterior, don't be discouraged if it doesn't happen straight away, this step takes some time. Wrap in grease proof paper and let rest for 30 minutes.

In a bowl combine the feta, egg, sage, nutmeg, parmesan, salt & pepper and cooled pumpkin. Mash together and set aside.  

Cut the pasta dough into 4 even pieces. 

The pasta can either be rolled out by hand with a rolling pin or with a pasta machine. Either way you'll need some space to lay the sheets out. Roll the pasta until around 2mm thick. 

Using an 8-10cm cookie cutter, cut the dough into circles. Place a teaspoon of the filling in the centre of the dough and brush the edges with a little water. Bring edges together to create a semicircle and pinch tight. bring the two corners together so they overlap and press tightly. Fold curved edge down and place on a floured tray and continue with remaining pasta. 

Bring a large pot of salted water to the boil, add the tortellini and cook for 5 minutes or until pasta has risen to the surface. Drain and set aside. 

In a large frypan fry the butter, pine nuts and sage leaves until butter has browned. Add the tortellini and toss until completely covered with butter. 

Garnish with a little lemon rind, parmesan and salt & pepper.