🎃 This Tortelli with Pumpkin & Ricotta is scary good & the perfect meal after a night of trick or treating. Happy Halloween!
Ingredients for 4 People
- For the pasta:
- 1 ¼ cups (150 g) all-purpose flour, plus extra for dusting
- ⅓ cup (50 g) fine semolina flour
- 1 pinch of salt
- 2 eggs
- 1 tbsp extra virgin olive oil
- For the filling:
- 7 oz (200 g) cooked pumpkin (about 10.5 oz / 300 g raw pumpkin)
- 2 oz (60 g) whole milk ricotta, well-drained
- 1 ½ oz (40 g) grated Parmigiano Reggiano
- ¼ cup (25 g) breadcrumbs
- Salt
- Nutmeg, to taste
- For the sauce:
- 3 tbsp (40 g) butter
- 1 small bunch of sage
- 2 tbsp (30 g) Parmigiano Reggiano shavings
- De Nigris “Truffle Infused Balsamic Vinegar”
For the recipe
Prepare the filling: Peel the pumpkin, remove the seeds, and cut it into large pieces. Place on a baking sheet lined with parchment paper, cover with foil, and bake in a preheated oven at 375°F (190°C) for about 40 minutes, until soft. Let it cool completely, then measure 7 oz (200 g) and mash with a fork.
Add the well-drained ricotta, grated Parmesan, and breadcrumbs to the pumpkin purée. Season with salt and a generous amount of grated nutmeg. Mix well, transfer to a piping bag, and refrigerate for at least 2 hours (you can also prepare the filling the night before).
Make the pasta: Sift both flours with a pinch of salt, then add the eggs and olive oil. Mix with a fork, then transfer to a floured surface and knead for about 10 minutes, repeatedly slamming the dough onto the work surface, until smooth, elastic, and homogeneous. Shape into a ball, cover with a cloth, and let it rest for 30 minutes.
Roll out the pasta dough very thinly on a floured surface. Using a knife or pasta cutter, cut it into 2-inch (5 cm) squares.
Take the filling and pipe a small amount in the center of each square. Fold the squares in half to form triangles, pressing the edges firmly to seal and ensuring no air remains inside. Wrap the two ends around your finger and pinch them together to form the classic tortelli shape. Place them on a lightly floured tray.
Cook the tortelli: Bring a large pot of salted water to a boil. Cook the tortelli for about 3 minutes (cooking time may vary depending on pasta thickness, so taste to check for doneness).
Meanwhile, melt the butter in a skillet with the sage leaves until lightly browned.
Drain the tortelli well and toss them in the butter and sage sauce for about a minute. Plate and finish each portion with a drizzle of balsamic vinegar and Parmesan shavings.
Enjoy!