Autumn Pumpkin Tortellini with Sage Butter

Indi

creator

9/14/2026

date

2

servings

1

bookmarks

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Original Prompt

"Create a vegan starter recipe for one large pumpkin ravioli with sage butter, and suggest complementary side elements or garnishes that pair well with it. Use metric units. Focus on a refined starter portion and include brief pairing ideas rather than a full multi-course menu."

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Handmade vegan pumpkin tortellini served over silky celeriac purée, finished with sage butter, toasted hazelnuts, crispy sage, and bright citrus for a refined autumn starter.

vegan autumn pasta starter sage citrus

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Comments

Name: Autumn Pumpkin Tortellini with Sage Butter
Yield: 2
Ingredients: 120 g plain flour, plus extra for dusting; 1/4 tsp fine salt; 1 tbsp olive oil; 50–60 ml warm water; 180 g pumpkin purée; 1 small shallot, finely grated; 1 tbsp nutritional yeast; 1/4 tsp ground nutmeg; 1/4 tsp white pepper; 1 tsp lemon zest; 1 tsp olive oil; 40 g vegan butter; 8–10 fresh sage leaves; 2 tbsp toasted hazelnuts, roughly chopped; 1 tbsp toasted pumpkin seeds, lightly crushed; 1 tbsp finely chopped chives or parsley; 1 tsp balsamic glaze, optional; Fine salt, to taste; 250 g celeriac, peeled and cut into small chunks, for plating base; 1 small garlic clove, optional, for the purée; 1–2 tsp olive oil, for the purée; Splash of plant milk or warm water, as needed for the purée; Lemon juice, a few drops, to taste; Freshly ground black pepper, to taste; Rocket or micro herbs, optional, for garnish; Wine pairing: a crisp autumn white such as Sauvignon Blanc, Verdicchio, or Grüner Veltliner

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Autumn Pumpkin Tortellini with Sage Butter

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Autumn Pumpkin Tortellini with Sage Butter

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