Pumpkin Tortellini Brodo

Pumpkin Tortellini Brodo
Serves 2

Pantry-driven and a simplified version of both tortellini and brodo, this dish is a great way to make a cozy fall or winter meal that’s restaurant quality. We love pairing this dish with our 2020 Estate Chardonnay which contains similarly amazing fall notes such as baked apple, vanilla, and pear.

1 quart chicken or vegetable stock
2-3 gloves garlic
2-3 stalks celery
1 parmesan cheese rind
1 cup ricotta cheese
¼ cup pumpkin puree
¼ cup grated Parmesan cheese
½ teaspoon salt
12 circle wonton wrappers
1 egg, beaten

In a saucepan, heat stock with garlic, celery, and parmesan cheese rind. Flavor with salt if needed. Allow this to simmer and develop in flavor as you make your tortellini.

In a small bowl mix together ricotta, pumpkin puree, Parmesan and salt. Place in a piping bag (any resealable plastic bag works, too!) or grab a spoon. Lay wonton wrappers on a flat surface and add a layer of egg wash to the outer edge of each circle.

Add about a tablespoon of filling to the middle of each wrapper and fold over, creating a half-moon. Add a bit more egg wash to one of the sides of the half-moon and then connect both corners. Repeat for all tortellini.

When all tortellini are done, remove the contents of brodo (if you desire or need the room) and add pasta. Allow tortellini to rise to the surface for about 2-3 minutes. Serve while hot.