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Pumpkin Tortelli

di Academia Barilla

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Pumpkin Tortelli
1 hours

First course

Ingredients for 4 people

For pasta:
2 1/2 cups flour (type 00)
3 eggs
For filling:
1 1/3 pounds pumpkin (or butternut squash)
1 cup Parmigiano Reggiano grated
1 egg Ground nutmeg to taste
Salt to taste
For sauce:
4 tablespoons butter
2/3 cup Parmigiano Reggiano grated

Preparation 1 hours preparation + 5 minutes cooking
1. Make a well in the flour, add eggs and knead until smooth

2. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes

3. Slice pumpkin, remove seeds and strings and cook in a preheated 350°F oven for about 30 minutes, or until soft

4. Peel it, pass through a food mill and drain on a cotton napkin to remove all excess liquid

5. Put pumpkin purée in a bowl with Parmigiano and egg, and season with salt and nutmeg to taste

6. Combine everything and set aside to rest for about 30 minutes

7. Roll out a sheet of dough with a rolling pin or pasta machine to a thickness of less than 1/8 inch

8. On half of the sheet, place teaspoons of filling every 2 inches

9. Cover with the other half sheet, pressing down on the edges so that no air is left inside the tortelli, or they could break while cooking

10. With a knife or a pasta wheel, cut into 2-inch squares

11. Boil in plenty of salted water for 5 minutes and drain with a slotted spoon to avoid breaking the tortelli

12. Serve in individual plates with melted butter and grated Parmigiano