Delicious Tortelli with Pumpkin, Ricotta cheese and Parmigiano, a mix of flavors enriched by our Balsamic Vinegar of Modena “Founder’s Recipe”
Ingredients for 2 People
- For the pasta:
- 1 ½ cup flour (tyoe 00) + the one for the pastry board and the tray
- ⅜ cup fine semolina flour
- 1 pinch of salt
- 2 eggs
- 1 tbsp extra virgin olive oil
- For the filling:
- 1 cup cleaned pumpkin (about 300 g of raw pulp)
- 1.7 oz. cow ricotta cheese
- 1.4 oz. Parmigiano Reggiano grated
- .8 oz. di breadcrumbs
- For the dressing:
- 1.4 oz. butter
- 1 bunch of sage
- 1.4 oz. Parmigiano Reggiano, thinly sliced
- De Nigris Excellence Line – Founder’s Recipe Balsamic Vinegar, to drizzle
For the recipe
Peel the pumpkin, clean it from the seeds and cut it into large suqares. Pre-heat oven at 190°, place the pumpkin onto a try with parchment paper, cover with alluminum foil and cook for about 40 minutes (until soft). Once ready, set aside and leave to cool. When the pumpkin is cold, place 200 g in a bowl and dissolve with a fork until smooth.
Add the ricotta cheese well drained from its serum, grated Parmigiano Reggiano, breadcrumbs, salt and grated nutmeg. Transfer to a piping bag and refrigerate for at least a couple of hours (you can also prepare the filling the night before).
For the pasta, sift the two flours together with the salt, then pour the shelled eggs and oil; Start mixing the dough first with a fork, then transfer the mixture to a pastry board and knead the dough for about ten minutes, beating it repeatedly on the board, until its smooth, homogeneous and elastic. Form a ball, wrap it in a cloth and let it rest for about 30 minutes.
After this time, roll out the dough, thinly, on the floured pastry board, then cut out squares of about 5 cm each. Take the filling, Put some in the center of each square of dough using the sac à poche and fold the squares in half obtaining triangles; seal well and let the air out. Then close the two flaps around the fingers and seal the two tips. Place the tortelli gradually on a slightly floured tray.
Fill a pot with water, add salt, and bring to boil. Cook the tortellini for about 3 minutes (taste the pasta as cooking time varies depending on the thickness of the dough!). Meanwhile, melt the butter in a pan with sage, until it is slightly browned.
When the tortelli are cooked drain them well, sauté them for a minute in the pan with butter and sage, then lay them in plates and season each portion with a drizzle of Balsamic Vinegar of Modena “Founder’s Recipe” and Parmesan flakes.