Italian 

Tortelli di Zucca

 

 

Ingredients

 

Serves 4

   
500g Pumpkin peeled, seeded and chopped
200g Parmesan, freshly grated plus extra to serve
2 Eggs, lightly beaten
80-120g Breadcrumbs
200g Fresh Pasta Dough [recipe]
50g Butter
2 tbsp Olive Oil
8  Fresh Sage leaves
  salt & pepper
   

Method

Preheat the oven to 180C. Put the pumpkin in a roasting tin, drizzle with the olive oil, cover with foil and bake for about an hour.

Pass the pumpkin through a food mill into a bowl, add the parmesan and the eggs and season with salt and pepper. Stir in enough breadcrumbs to make a fairly firm mixture.

Roll out the pasta dough into a sheet and stamp out 7.5cm rounds with a pastry cutter. Spoon a little of the pumpkin filling into the centre of each round, fold in half and crimp the edges.

Cook the tortelli in a large pan of salted, boiling water for 10 minutes.

Meanwhile, melt the butter in a frying pan, add the sage and cook for a few minutes.

Drain the tortelli, place in a warm serving dish and sprinkle with the sage butter and extra parmesan.

 

Source: The Silver Spoon

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