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Description
Emilian pumpkin tortelli are a normal meal from Reggio Emilia, really comparable to the standard Mantuan pumpkin tortelli. The Reggio Emilia variation does not consist of the addition of mustard to the filling, for that reason it is more valued even by those who do not like tastes tending towards sweet and sour. Soft, yummy and welcoming, these pumpkin tortelli without mustard are a real pleasure with an autumnal flavour, perfect to give the table on Sundays and on unique celebrations.
Active Ingredients
For the fresh pasta:
300 g of 00 flour;
3 medium eggs;
1 pinch of salt.
For the stuffing:
500 of Mantua pumpkin;
60 g of parmesan cheese;
50 g of macaroons;
1 pinch of nutmeg; salt and pepper to taste.
Directions
Wash the pumpkin, dry it with a fabric and suffice into pieces. Put it on a baking tray lined with baking paper and let it bake at 180 ° C for a minimum of 35 minutes. While the pumpkin is cooking in the oven, prepare the fresh pasta: work the flour with the eggs and a pinch of salt by hand or with a planer up until you get a soft and flexible dough. Cover the block of fresh pasta with a moist fabric and let it rest at space temperature level for thirty minutes. In the meantime, take the pumpkin out of the oven, peel it and mix it to puree it. Include the grated Parmesan cheese, collapsed amaretti biscuits, a pinch of nutmeg, salt and pepper to the pumpkin puree. Mix the mix up until it is completely uniform. Present the fresh pasta into 3 mm thin sheets and make the tortelli into a round or square shape, filling them with a teaspoon of pumpkin cream and parmesan. Prepare the Emilian pumpkin tortelli in boiling salted water and drain them as quickly as they drift to the surface area. Season them with melted butter seasoned with sage and grated Parmigiano Reggiano.
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