Dough:
1 kg all-purpose flour
2 cups (chafing dish) cornmeal
8 eggs
salt
Filling:
3 tablespoons grated cheese
1 600g pumpkin
1 cup (sopa) ground cinnamon
salt
Sauce:
2 tablespoons butter
5 sage leaves
2 tablespoons almond flakes
grated nutmeg
Dough:
1 kg all-purpose flour
2 cups (chafing dish) cornmeal
8 eggs
salt
Filling:
3 tablespoons grated cheese
1 600g pumpkin
1 cup (sopa) ground cinnamon
salt
Sauce:
2 tablespoons butter
5 sage leaves
2 tablespoons almond flakes
grated nutmeg
Dough:
Combine all ingredients and knead until the mixture doesn't stick between your fingers
Let it rest for 15 minutes
Filling:
Cut the pumpkin in half and remove the seeds
Place a garlic clove in each half, sprinkle with black pepper and cover with aluminum foil
Bake for 50 minutes in hot oven
Wait to cool down and remove the pulp
Add cheese, cinnamon, and salt
Blend in blender
To assemble the tortelli, open the dough and place the filling
Cover with another layer of dough and cut out the tortellis
Cook in boiling water for 4 minutes
Sauce:
Melt the butter and add sage
Pour over the dough and sprinkle with almond flakes and nutmeg.
