Tortelli with Pumpkin Fillings
calories: medium
category: Italian cooking
cost: medium
difficulty: high
preparation time: 320
Ingredients
For the dough
Flour 400 gr.
Eggs 4
Salt a pinch
For the filling
Yellow pumpkin 1,500 gr. Cremona mustard
Almonds 100 gr.
Bread crumbs 100 gr.
Parmesan cheese 100 gr.
Egg yolks 2
Lemons the rind of half a lemon
Nutmeg ½
Salt to taste
For the seasoning
Butter 60 gr.
Parmesan cheese 60 gr.
See our
Wine Tips
for your meals
Flour 400 gr.
Eggs 4
Salt a pinch
For the filling
Yellow pumpkin 1,500 gr. Cremona mustard
Almonds 100 gr.
Bread crumbs 100 gr.
Parmesan cheese 100 gr.
Egg yolks 2
Lemons the rind of half a lemon
Nutmeg ½
Salt to taste
For the seasoning
Butter 60 gr.
Parmesan cheese 60 gr.
See our
Wine Tips
for your meals
Preparation Wash the pumpkin, dry it and cut it into large pieces removing the pith inside and leaving the skin. Put it into the oven for an hour. Remove it from the oven and peel it. Cut it into small pieces and pass it through the vegetable mill.
Put the passed pumpkin into a bowl and using a wooden spoon, mix it together with the mustard, the egg yolks, the almonds, the cheese and the bread crumbs, the lemon rind, the salt and the nutmeg. Mix all the ingredients well and let the mixture rest for 3 hours (even a whole day would be better.
In the meantime, put the flour with the eggs and a pinch of salt onto a pastry board and knead the dough. Roll out a sheet of a medium thickness and divide it into two parts of the same size. Put small balls of the filling 6cm. from each other. Cover it with the other sheet and close the edges well with your fingers.
Boil a pot of water with salt and in the meantime cut the tortelli to the same you wish. When the water boils, put the tortelli into the pot, stir and let them cook for 7 to 8 minutes. Take them out of the pot with a ladle with holes.
Place them into a soup tureen alternating the layers with melted butter and Parmesan cheese. Cover the soup tureen and put it into a hot switched off oven for 10 minutes. The Chef's tips Together with a plate of vegetables, either raw or cooked, you have a complete balanced meal.You may drink a light white wine from the Castelli Romani called Frascati. Curiosity Pumpkins are rich in Vitamin A. they are mostly made up of water, are low in calories, laxative, diuretic and refreshing. They can easily be adapted to many traditional recipes such as this one coming from the Mantova district.
Put the passed pumpkin into a bowl and using a wooden spoon, mix it together with the mustard, the egg yolks, the almonds, the cheese and the bread crumbs, the lemon rind, the salt and the nutmeg. Mix all the ingredients well and let the mixture rest for 3 hours (even a whole day would be better.
In the meantime, put the flour with the eggs and a pinch of salt onto a pastry board and knead the dough. Roll out a sheet of a medium thickness and divide it into two parts of the same size. Put small balls of the filling 6cm. from each other. Cover it with the other sheet and close the edges well with your fingers.
Boil a pot of water with salt and in the meantime cut the tortelli to the same you wish. When the water boils, put the tortelli into the pot, stir and let them cook for 7 to 8 minutes. Take them out of the pot with a ladle with holes.
Place them into a soup tureen alternating the layers with melted butter and Parmesan cheese. Cover the soup tureen and put it into a hot switched off oven for 10 minutes.
