Pumpkin and Parmesan cheese tortelli
Trattoria Belvedere

Handmade and hand-rolled fresh pasta

Type of recipe: First courses



Quantities for 4 people:

For the pasta 

  • 1kg flour
  • 6 whole eggs
  • 2tbsp olive oil
  • ½ glass water, salt

For the filling

  • 1 “Mantovana” pumpkin
  • 200g Parmigiano Reggiano, matured 24 months
  • 150g finely chopped almond biscuits
  • 200g spicy mixed fruit pickles (sieved to a creamy consistency)
  • salt, pepper and nutmeg
  • 1 pinch coffee powder

Preparation method:

For the filling: Wash the pumpkin, cut into quarters and roast in an oven at 180°C until cooked. Allow to cool, peel and remove the seeds. In a bowl, mash the pumpkin flesh with a fork. Add the other filling ingredients and mix well.

For the tortelli: Knead together the ingredients and set aside to rest for 30 minutes. Roll out the pasta into wide strips and place little mounds of filling along it at equal distances from each other. Fold the pasta onto itself, taking care to remove all the air from inside each parcel. Use a pastry cutter wheel to make the traditional tortelli. Cook in plenty of boiling salted water for about 4 minutes and serve with melted butter. Add a generous sprinkling of grated Parmigiano Reggiano matured 24 months.