Pumpkin bundles
first courses from Italy - Lombardia
Pumpkin tortelli! (stuffed)
Pumpkin tortelli! (stuffed)
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
For the pasta ... See you then. I have to do the gluten-free one, but the classic pastry will be fine (not too fine). I leave you my stuffing recipe. Pumpkin tortelli is good in every season, but in autumn even more ... Sweets, spicy, fragrant, with this filling easy to prepare you will make a great impression! (you can freeze them for the upcoming holidays).
preparation
step 1
Without removing the peel, cut the pumpkin into large pieces. Spread the pieces in a pan and bake for 45 minutes at 200 degrees covered with foil. No need to add anything.
step 2
While cooking the pumpkin, whisk the mustard with the dried macaroons and grate the aged Parmesan cheese. The amount goes to personal taste ... Try with my dose, at the end you taste and decide whether to add more cheese.
step 3
When the pumpkin is ready, with a fork remove the pulp from the peel and crush it until you get a puree in a large bowl.
step 4
At this point add to the pumpkin puree the mixture of amaretti and mostarda, the nutmeg, the salt, a little lemon peel and at the end (when it is already warmed) the cheese. Mix well. If the mixture is very soft, add more breadcrumbs.
step 5
The filling is ready. Keep it in the fridge one day before using it, in this way it will harden. Prepare your dough (for the classic it takes 1 egg for every ect of semolina) and make the tortelli. The most popular shapes are the square and the crescent.
step 6
Season the pumpkin tortelli with a simple sauce, or just with butter and sage, or for an unusual combination with a light sauce based on fish ... Stupendi with mussels.