Pumpink tortelli

Please only use this tool to share the page you are interested in. To ask a question or request information please use the relevant form on the contacts page.

Preparation time: 3 ore

Country: Italy

Recipe for: 4 persons

Complexity:

Pasta dishes

Smeg recipe

Author: Indipendenti

Main ingredients : pumpkin

Ingredients

PASTA:
• 400 g flour • 4 eggs • pinch of salt

FILLING:
• 500 g pumpkin • 100 g amaretti biscuits (approx., depending on how sweet the pumpkin is) • 100 g candied fruit mostarda (approx., depending on how sweet the pumpkin is) • lemon zest, grated • nutmeg, to taste

SAUCE: • 3/4 shallots • 6/7 slices unsmoked pancetta (locally produced if possible) • oil, to taste • one bottle sieved tomatoes • 1/2 stock cubes

METHOD

PASTA:

Tip the flour onto a surface, make a well in the centre, crack the egg into it and add a pinch of salt. Combine and mix well until you are left with a dense, smooth dough. Next, roll out the pasta into strips; you will use these to make the pumpkin-filled tortelli.


FILLING:

Roast the pumpkin and wait for it to cool. Mix the flesh with the crushed amaretti, the pulped mostarda, the lemon zest and a little grated nutmeg. Combine and mix everything until you are left with a rather dry, stiff filling; if the mixture is too soft, correct it by adding breadcrumbs. You will use this filling, along with the pasta strips, to make the tortelli.


SAUCE:

Fry the sliced shallot and pancetta in oil, then add the sieved tomatoes and stock cubes almost immediately. Add oil and a little water as required, to make a thin sauce. Cook over a low heat for approx. two hours.

Next, boil the finished tortelli in plenty of salted water. When they rise to the top they are cooked; drain and serve with the sauce and grated Parmesan cheese.