Pumpkin tortelli

Type of recipe: First courses

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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.

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.