Pumpkin Tortelli recipe
Ingredients for the filling
Nutmeg 1/2 tsp
Macaroons 100g
600 grams of pumpkin pulp
pepper
salt
Grana Padano cheese 100g
Mustard (preferably pears) 100 g
Ingredients for the dough
Flour 400g
4 medium eggs
1 pinch salt
Ingredients for the dressing
Butter 200 gr
Grana Padano cheese
Preparation of pumpkin ravioli
The first thing to do to prepare the pumpkin is clean: wash it, dry it thoroughly, cut into slices, wipe off the filaments and the seeds inside and then peel
At this point, the slices of pumpkin wrap in aluminum foil (2-3) and cook in the oven for about 1 hour at 180 ° (Test is cooking with a toothpick or with the tines of a fork). When the pumpkin is tender, remove it from the oven and let it cool and then pass it to the blender or shake it in the mixer
Then finely chop the mustard Mantua
Add mustard to the mashed pumpkin and add the amaretti powder stir with a wooden spoon, and add the Parmesan cheese, lemon zest, nutmeg and a pinch of salt
Mix everything until the ingredients are blended well and let stand at least 1 hour for the filling so that the aromas mingling. Meanwhile, prepare the dough for the ravioli then working the flour with the eggs and a pinch of salt on a flat surface (12).
Roll out a thin sheet and cut it into two equal parts. On the one hand you have the dough into balls of stuffing a distance of about 5 cm apart and with the other hand to cover everything by closing the edges well with your hands after having slightly moistened with a brush dipped in ‘water Then cut the ravioli into squares that have the side 4 cm and let them rest on a floured surface until the time of cooking by turning every so often to ensure that they do not stick
Boil a pot of salted water then when the water will boil and pour you leave the ravioli cook until cooked, turning them every so gently; drain, finally, with a slotted spoon. Then place the ravioli in a bowl or on a serving dish and dress in layers with melted butter and Grana; serve hot.
