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    Pumpkin tortelli



    Ingredients for 4:


    Ottocento (800) g un-skinned pumpkin slices
    80 g Pear or apple mostarda
    6 Spoon (fuls) grated Parmesan or Grana Padano
    6 amaretti biscuits
    1 g nutmeg
    Lemon zest


    For the filling:
    60 g of melted butter
    5 sage leaves


    For the pasta:
    2 eggs
    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.


    Viceversa 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)


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