Recipe: Pumpkin Tortelli
Tortelli with pumpkin filling are a real delicacy. Here’s our foodie interpretation. Enjoy your meal!
Doses for 6 people.
a pumpkin of at least 2 kilos
150 grams of crushed macaroons
250 grams of Parmigiano-Reggiano cheese
a grated lemon peel
a pinch of salt
For the pastry:
800 grams of flour, 3 whole eggs, a pinch of salt, water as required to blend
Buy a thick pumpkin of at least 2 kilos (it doesn’t have to be stringy). Take off the seeds and put the pumpkin in the oven.
Once cooked, remove the thin film that has formed. Mix all the ingredients together (the pumpkin, the finely crushed macaroons, the Parmigiano-Reggiano cheese, the grated lemon peel, the salt) and place the filling (approximately one tablespoon) on the stretched out sheet of puff pastry.
Fold the pastry and cut into rectangles. Press the borders well together. Cook in salted water for about 14 minutes and drain well before serving. Season your tortelli with hot butter and a sprinkle of Parmigiano-Reggiano cheese.
Photo taken from @yunmiyunmi Instagram account