Pumpkin Chestnut Tortellini, Gluten Free

by Jenn on November 27, 2009

in Gluten Free,Pastas and Grains,Vegetarian

Thanksgiving dinner isn’t always about roasting the turkey.  Sometimes the meal is just as much about the sides as the main dish, especially when you have near 20 of your family and friends gathering in the same place.  And of course, as always, it is about celebrating the seasons, and time together.  This is probably one of the few circumstances (at least in the near future) where everyone can be in the same place at the same time, a rare event that brings about a cherished fesitve spirit itself.  And then celebrating with good food means that the memories from today will come alive again with the aromas and tastes experienced.  This Autumn pasta does just that with roasted chestnuts, pumpkin, and chanterelle mushrooms.

I just love the “meatiness” that the texture of the chestnuts provides, which is well balanced by the smooth pumpkin puree.  But then, I just love roasted chestnuts on their own.  I don’t even need to do anything to them, I could eat them straight right after they came out of the oven.  If you have never roasted chestnuts at home before, I highly suggest it.  They have a distinctive flavor that is very different from most other nuts, and they lend themselves well to either being combined with other flavors or being the focus of flavor.  They can be used in savory or sweet dessert dishes too – really, they are quite versatile, and oh yes, they happen to be in season now :)

Working with gluten free pasta is always interesting, but in the end it was successful.    I have made gluten free pasta before, and every time it always seems to have its quirks.  Take care to do this in batches, rolling out dough and the filling and folding it quickly so that the dough doesn’t dry out too much before you are done.  You may also need to double the amount of pasta that you make, I had a lot of filling leftover (for which I found other very yummy uses to come soon!).

_PAG2313tortellini

Chestnut on Foodista

Also submitted to – Friday Foodie Fix

{ 12 comments… read them below or add one }

Katrina (gluten free gidget) November 27, 2009 at 11:11 pm

You are amazing. Seriously…. amazing!

Reply

Alta November 29, 2009 at 12:15 am

This is great! You remind me that I need to ask Santa for a pasta machine! My one time making GF pasta dough was okay, but it was rather thick and heavy. Yours looks amazing.

Reply

Lauren November 29, 2009 at 11:47 am

Jenn, I’ve been missing tortellini! I had it weekly, especially when I was sick (comfort food). This looks just perfect to me!

Reply

Organic Baby Clothes November 29, 2009 at 3:24 pm

Pumpkin and chestnut… Two flavors I absolutely love but I’ve never thought of using them in the same dish. I would love to give this recipe a try but I have to admit it looks a bit on the complicated side :( Maybe I’ll use store-bought pasta and add the filling to it.

Reply

Jessica December 1, 2009 at 5:32 am

This looks fantastic! What beautiful pictures, as always! :-)

Reply

Iris December 3, 2009 at 12:08 pm

I’ve been missing tortellini so much! This looks amazing!

Reply

Shannalee December 11, 2009 at 6:15 pm

Jenn, I just had to tell you – your pictures are stunning, on this post and throughout your site. Wow.

Reply

Dawn (KitchenTravels) April 1, 2010 at 7:04 pm

Jenn – found your site via the Food Blog Forum. Your photos are beautiful, and this recipe? I’m dying. It looks so delicious. :)

Reply

Jenn April 1, 2010 at 7:10 pm

Oh thank you so much!

Reply

Jeri March 30, 2011 at 5:47 pm

Ooooooooh. I really miss tortellini. This sounds so yummy.

Reply

Jenn March 30, 2011 at 7:31 pm

Thanks so much!

Reply

Jennifer July 18, 2012 at 6:27 pm

You can make this dairy free by using Daiya cheese for the filling and mimicreme for the heavy cream in the sauce.

Reply

Leave a Comment

Previous post:

Next post: