Ingredients for 4:
(800) g un-skinned pumpkin slices
80 g Pear
or apple mostarda
(fuls) grated Parmesan or Grana Padano
6 amaretti biscuits
1 g nutmeg
For the filling:
60 g of melted butter
5 sage leaves
For the pasta:
200 g 0 flour
Place the pumpkin slices in an oven dish, add a very small amount of water and cover with tin foil. Pierce the foil with a sharp knife and bake at 190° until the pumpkin is soft (about 40/50 minutes).
Remove from the oven, take off the skin and pass through a mouli. Add the Cheese
, crumbled amaretti, finely sliced Pear
mostarda and a Spoon
(ful) of the liquid, add grated nutmeg and lemon zest. Season to taste and mix together well.
If the mixture is too soft add one or two Spoon
(fuls) of Cheese
, or a small amount of breadcrumbs. Cover with a cloth and place in the fridge for a few hours.
Meanwhile make the pasta. Sieve the flour, place on a table or board and make a well in the centre for the eggs. Pour in the eggs and beat them, gradually incorporating the flour. Knead for a few minutes then form into a ball with your hands. Leave it to rest between two plates.
When it is ready roll out the dough and cut into small squares. Put a little of the filling in the centre of each square and close by folding in half. Seal the edges well.
Melt the Block
of butter until soft over a low heat and add the sage leaves.
Boil the tortelli in plenty of boiling salted water. Remove carefully with a slotted spoon and place in a serving bowl. Pour over the melted butter and plenty of grated cheese.
for a stronger flavour serve with a tomato sauce to which you have added butter, salt and pepper and a generous amount of grated cheese.
Or for a really sophisticated touch serve the tortelli with melted butter and a few gocce (drops) of aged balsamic vinegar from Modena.
The serving bowl should be placed in a bain-marie for about 10 minutes before serving to blend all the ingredients.
A traditional recipe revisited by Le Tamerici cookery school of San Biagio (MN)