multicolored tagliatelle with fresh sauce
first courses from Italy - Emilia-Romagna
Pumpkin tortelli alla parmigiana
Pumpkin tortelli alla parmigiana
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
These ravioli are one of the typical dishes of the culinary tradition of Parma. The pumpkin taste fits perfectly with lamaretto in a flavor that is difficult to describe with words. We have to smell it and finally addentarli to fall in love.
preparation
step 1
Body preparation Mix all ingredients by hand or machine, and work the dough until it becomes smooth and compact. Do it rest 5 minutes covered with a cloth.
step 2
Preparation The day before stuffing in the oven cook the pumpkin into pieces with the skin. When it is cold, dug the pulp and put in a cloth hanging and let it drain.
step 3
Preparation of pumpkin ravioli Parmesan Knead the dough with the sheeter machine for 3 times with the greater thickness and subsequently pull thin.
step 4
Form of the strips of dough about 40 cm long and 15 cm wide and place them on a floured surface with semolina flour and mixed.
step 5
With floured hands take two tablespoons of dough and a filling prepared bigoli, staccatene of equal bits between them and place them on the pastry spaced about 3 cm from each other.
step 6
At this point, close the sheet folding it on itself make pressure with the fingers to remove the air and cut each tortello with lapposita wheel.
step 7
Boil the ravioli in salted water and seasoned with melted butter (a slow fire) and parmesan. Done!