Ristorante "Trattoria Da Probo"
Ingredients and quantities

Quantities for 6 people:

For the filling 

  • 3kg pumpkin 
  • 300g Parmigiano Reggiano PDO
  • 200g almond biscuits
  • butter
  • cinnamon
  • pepper
  • breadcrumbs

For the pasta

  • 600g flour
  • 6 egg

Pumpkin tortelli

Handmade and hand-rolled fresh pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

For the filling: Cook a very sweet and floury pumpkin in the oven and once cooked, empty it of the pulp. Add the cheese, a few breadcrumbs and the almond biscuits crushed in a pestle to the pumpkin. Season with a little cinnamon and a pinch of pepper and mix together well.

For the pasta: Prepare traditional pasta and roll out until it is not too thin. Cut squares measuring about 7 cm and using a spoon to place some filling on each one. Close the pasta squares pressing the edges down well in order to form the traditional shape. Cook in plenty of boiling salted water and serve with melted butter and grated Parmesan cheese.

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