Tortelli with pumpkin
Special and delicate tortelli that in northern Italy are traditionally prepared for Christmas Eve. Also excellent with tomato sauce.
|60 g||Paniermehl - Breadcrumbs|
|300 g||pasta dough|
|½ tsp||freshly ground nutmeg|
|3 tsp||Parmesan cheese, grated|
We recommend preparing the filling the day before and letting it sit in the refrigerator.
- Cut the squash into pieces and remove the peel and seeds.
- Put the pieces on a baking sheet covered with oven parchment and cook in a preheated oven at 180° C for about 30 minutes.
- Every so often, check with a fork to see if the squash is done. The pieces should be very soft.
- Blend the squash pulp and put in a tureen with the breadcrumbs, Parmesan and nutmeg. Mix well and refrigerate.
- Prepare the pasta as directed in the recipe.
- Roll out the dough to a decent thickness, not too thin, and with a knife cut numerous squares of pasta of about 5-6 cm.
- On each square, put one teaspoon of the mixture then close again, forming a kind of candy wrap.
- Cook in salted boiling water, not letting them boil too vigorously and drain them after about 10 minutes or after checking to see that they are cooked.
- Drain well. Dress with melted butter, sage and grated Parmesan cheese to taste.