Pumpkin tortelli castelnovo1

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Pumpkin tortelli castelnovo1

  1. 1. Pumpkin Tortelli (Ravioli) Pumpkin tortelli is a typical dish from Emilia Romagna, in the North of Italy. Pumpkin,Zucca in Italian, is an autumn vegetable, and it isn’t expensive. This dish is made of homade pasta and it’s stuffed with boiled and smashed pumpkin, Parmigiano Reggiano cheese, “amaretti biscuits”(made with almonds).
  2. 2. Ingredients: •600g piece of pumpkin (boiled or baked) •1 tbsp olive oil •1 medium egg, yolk only •50g parmesan cheese, grated, plus extra to serve •pinch of freshly grated nutmeg •10 amaretti biscuits, crushed •15g breadcrumbs if too liquid •salt •freshly ground black pepper
  3. 3. Ingredients to prepare the fresh eggs pasta: •400g plain flour •pinch salt •½ tbs olive oil •4 medium eggs
  4. 4. Ingredients for the sage butter: •100 g unsalted butter •20 small sage leaves
  5. 5. Preparation method:  1. Bake the pumpkin in the pre-heated oven  for 30 minutes until tender.  2. Make a purée with a fork. Stir in the egg yolk, parmesan, nutmeg, amaretti biscuits, breadcrumbs and seasoning to taste.  3.For the pasta dough, put all the pasta ingredients together.
  6. 6.  4. knead for 10 minutes, until smooth and elastic. Make a ball,leave to rest for 10 - 15 minutes.  5. Bring to boil some salted water  6.To make the ravioli, cut the pasta dough.  roll out using a pasta machine.  7.fill in the dough fold, and then cut into squares.  8.boil for about 8 minutes
  7. 7. Preparation of seasoning:  9.Pour the sage butter over the ravioli, with some grated parmesan cheese if liked.  10.Serve immediately, very hot.  Buon appetito!
  8. 8. THANKS FOR YOUR ATTENTION BY MATTEO BORRAZZO DANIELA BRONZONI THE END

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