For the dough
400 g of wheat flour
4 eggs
For the filling:
2 kg of pumpkin (preferably butternut, seedless)
150 g of grated Parmesan cheese
1/2 teaspoon of ground nutmeg
salt and black pepper to taste
For the dough
400 g of wheat flour
4 eggs
For the filling:
2 kg of pumpkin (preferably butternut, seedless)
150 g of grated Parmesan cheese
1/2 teaspoon of ground nutmeg
salt and black pepper to taste
Cut the pumpkin into chunks and remove the seeds
Place it in the oven on a baking sheet, without greasing
When cooked, peel and mash or pass through a potato ricer
Add the cheese, nutmeg, salt, and black pepper
Mix well and reserve
Prepare the dough: place the flour on a flat surface, forming a mound
Make a cavity in the center and add the eggs
With your fingertips, mix the eggs with the flour, forming a dough
Knead it well and let it rest for 15 minutes
Later, remove small portions of the dough, one at a time, and roll it out thinly with a macaroni roller
Place mounds of filling one after another in the dough, spaced about 3-4 cm apart
Fold the dough over the filling, pressing the space between the mounds
Cut squares, fold them in half, forming a triangle, and join two ends of the triangle
If desired, cut with a cookie cutter to form round tortelli, folding like caps
Cook the tortelli in boiling salted water, drain them, and serve with melted butter and Parmesan cheese
Yield: approximately 6 servings.
