Tortelli with Pumpkin sauce and rocket and pine nuts pesto

Butternut Squash Ravioli with Rocket and Pine Nuts Pesto Sauce



  • 17oz tortellini
  • 1oz pine nuts
  • 7oz rocket
  • 1 clove of garlic
  • 1,5oz grated Parmigiano Reggiano
  • Extra ​virgin olive oil q.b.
  • Salt to taste
First course
Italian Recipes
4 servings
10 min.
10 min.
20 min.

Fall. It's time of Halloween parties, Thanksgiving dinners and... pumpkins!

If you want something new and different, and easy to make, this recipe is right for you: you can use ready-to-use (or tortellini, but of the best quality!) and combine them with a rocket and Parmesan pesto: the roughness of rocket will give a great personality to the dish! And
it is a worthy alternative to the classic butter and sage sauce. So, if you are looking for a sauce for butternut squash ravioli without sage, you will adore this simple recipe.



  • Pour the pine nuts in the mixer with the garlic and blend them. Add the rocket leaves and 2 tablespoons of oil, and blend again.
  • Add the rocket leaves and 2 tablespoons of oil, and blend again. 
  • Add a pinch of salt and mix everything until getting a creamy pesto.
  • Cook the ravioli or tortellini, depending on what you choose, in a pot of boiling salted water and let them cook for the time indicated on the package.
  • In the meantime pour the rocket pesto in a bowl and add 2 tablespoons of cooking water to make the pesto  creamier.
  • Drain the tortellini, then pour them into the serving dish and season with the pesto. 
  • Garnish with roasted pumpkin seeds.


Pesto sauce must never be heated; if you need to soften it, just add more cooking water and mix. Make more rocket pesto and serve it with some baked bread as appetizer.

rocket pesto and bread

Alternative Recipe: Posciutto Tortellini with Pumpkin Cream Sauce

Instead of butternut squash ravioli you can use a different type of stuffed pasta (like prosciutto or meat tortellini). In that case enrich your dish with a pumpkin cream sauce (main image). For the preparation of this sauce you need:

  • 7 oz pumpkin or butternut sqush;
  • 10 oz meat broth;
  • 1 onion;
  • 3 tbs oil.

How to Make the Pumpkin Cream Sauce

  • Panfry the onion in the oil.
  • Add the chopped pumpkin and stir.
  • Add the broth and cook until the pumpkin softens.
  • Add salt. 
  • Blend.

Image:  Elena Veselova, 123RF