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Crispy Pumpkin Purses

crispy pumpkin purses

I am going Italian this Chanukah. These crispy, gorgeous purses are filled with pumpkin, rice, and
cheese. Both the dough and filling can be made several days ahead or you can use prepared wonton
skins. Once the tortelli are assembled, they can be
frozen for several months. If you want to make pareve
purses, omit the cheese and substitute
1 cup sautéed mushrooms.

  • 20 ServingsServings


For the pastry:

  • 2 cups plus 2 tablespoons all-purpose flour
  • ¼ cup olive oil
  • 1 teaspoon fine sea salt
  • 1 egg
  • ½ cup ice water

For the filling:

  • Olive oil
  • 4 medium shallots, minced
  • 2 cloves garlic, minced
  • 1 cup canned pumpkin puree
  • ½ cup Arborio rice or other risotto rice, prepared according to package directions
  • 2 eggs
  • 1 cup Parmesan cheese
  • Kosher salt
  • Freshly ground black pepper

For the egg wash

  • 1 egg lightly beaten with 2 tablespoons water

For assembly:

  • Extra virgin olive oil for frying
  • Parmesan cheese (optional) for garnish
  • Sea salt for garnish


Prepare pastry: Combine flour, oil, and salt in the food processor. Pulse several times until the mixture looks like cornmeal. Add egg and water, and process until the dough forms a ball. Remove the dough and knead for several minutes until it forms a smooth, elastic dough. Add a little flour if the dough seems sticky. Set aside.

Prepare filling: Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Sweat the shallots until they are very soft and fragrant, about 15 minutes. Add the garlic and continue cooking for 5 more minutes until the garlic is soft.  Add the pumpkin puree. Stir to combine. Transfer the mixture to a large bowl and allow to cool completely. Add rice, eggs, and cheese; mix thoroughly.

Assembly: Using a pasta machine or on a large work surface, roll the dough on a lightly floured surface until it is very thin. Cut the dough into long thin rectangles, 1 ½ inches wide.Scoop walnut-size spoons of filling and position them 1 ½ inches apart on the dough.  Brush the dough around the filling with the egg wash.  Fold the dough over the filling and crimp with a fork for a decorative edge. Cut the tortelli using a pizza or
pasta cutter. Line a plate with paper towels. Heat 2 inches oil in a deep saucepan to 360° F. Fry the tortelli, 3 to 4 at a time, until they are golden brown and puffed, about 5 minutes. Drain on lined plate. Sprinkle with grated Parmesan cheese and sea salt.