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Pumpkin Tortelli
Pumpkin Tortelli
(Tortelli di Zucca)
 
 
Ingredients:
 
For the Fresh Pasta:
7 oz (200 grams) plain flour, (Italian type "00" is great, plus extra for dusting
2 eggs, lightly beaten
Salt

For the Pasta Filling:
1 lb and 2 oz (500 grams) pumpkin, peeled, seeded and chopped
17 oz (200 grams) Parmigiano cheese, freshly grated (plus extra to serve)
3-4 oz (80-120 grams) breadcrumbs
2 tablespoons extra virgin olive oil
2 eggs, lightly beaten 
2 oz (50 grams) butter
9 fresh sage leaves
Salt and pepper
 
Directions:
 
Prepare the Fresh Pasta:
Sift the flour and a pinch of salt into a mound on a work surface.

Make a well in the center and add the eggs.

Using your fingers, gradually mix the flour, then knead for about 10 minutes (If the mixture is too firm, add a little water; if it is a bit soft, add a little extra flour.

Shape the dough into a ball and let it rest for about 15-20 minutes.

Roll out the pasta dough into a sheet and stamp out 3-inch (7.5 cm) rounds with a pastry cutter.

Prepare the Pasta Filling:
Preheat the oven to 180C (350F) Gas Mark 4.

Place the pumpkin in a roasting tin, drizzle with some olive oil, cover with foil and bake for about an hour.

Pass the pumpkin through a food mill into a bowl, add the eggs and Parmigiano cheese and season with salt and pepper.

Stir in enough breadcrumbs to make a fairly firm mixture.

Spoon a little of the pumpkin filling into the center of each pasta round, fold in half and crimp the edges.

Cook the tortelli in a large pan of salted, boiling water for about 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 Parmigiano cheese. Serves 4.
 
That's it!
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