Pumpkin tortelli Quick and easy recipe
Pumpkin tortelli: typical dish from Emilia, and in the version with apple mustard it is typical of Mantua. In Mantua it is also the protagonist of Christmas lunches, but for the rest of Italy it is a perfect dish for October-November when the pumpkin gives its best. The sauce is the classic melted butter and Parmesan to not cover the delicacy of the filling. Try them they are really great!
Ingredients for 4 people
for the stuffing:
- 250 grams of pumpkin (weighed after cooking in the oven)
- 50 gr of Parmigiano Reggiano
- 30 gr, of macaroons
- 30 gr of spicy apple mustard
for the egg pasta:
- butter 100 gr
- Grated Parmesan cheese
How to make Pumpkin Tortelli
Cut the pumpkin into thick slices, place them on a baking sheet with a sheet of parchment paper and bake at 180 ° for 40 minutes
the consistency will be soft reduce the pumpkin into pulp with a fork, if it is still too watery place it in a clean cloth and squeeze it, put the pumpkin pulp in a bowl together with the crumbled amaretti, parmesan, nutmeg, and with salt (if you have apple mustard, add it).
Let it rest in the fridge while you prepare the fresh pasta for the tortelli. Put the flour on the work surface, add the eggs and a pinch of salt, work with your hands until the dough has taken on an elastic and smooth consistency (in the photos you can see that I used 4 eggs and 400 grams of flour in addition to the tortelli I also made the maltagliati but for this recipe for 4 people 2 eggs and 200 grams of flour are enough)
form a ball and cover it with a cloth, let it rest for an hour
cut the dough into two parts and start rolling it out (with a rolling pin or with the pasta machine) until you get a very thin sheet, put a little dough on a sheet, cover with another sheet
with your hands try to let the air out around the filling by adhering the two overlapping sheets, cut with a wheel or with a pastry cutter, to seal better you can use the tines of a fork pressing along the perimeter of the tortelli. Bring the salted water to a boil in a large pot and cook the tortelli until they begin to swell and take on a lighter color, in the meantime in a saucepan melt the butter along with a few sage leaves, drain the tortelli pumpkin and toss with melted butter and Parmesan. And here are yours Pumpkin tortelli. Enjoy your meal!
WINE PAIRING: this dish goes well with still red wine, medium-bodied: Contessa Entellina Sauvignon Doc.
In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org
Enjoy your meal!