Trattoria Da Carlo
Ingredients and quantities

Quantities for 4 people:

For the pasta

  • 2 eggs
  • 300g “00” flour
  • water
  • 1 pinch salt

For the filling

  • 2kg yellow pumpkin
  • 150g grated Grana Padano cheese
  • nutmeg
  • salt

For the sauce

  • 60g grated Grana Padano cheese
  • approx. 80g butter
  • a few crumbled amaretti biscuits
Accompanying wines:
Gutturnio DOC

Pumpkin tortelli

Fresh homemade and hand-rolled pasta

Type of recipe: First courses

Click on the photos to enlarge

Preparation method:

After removing the skin and seeds from the pumpkin, cut into segments and cook in the oven. Put the cooked pumpkin pieces in a bowl with the grated cheese, a sprinkling of nutmeg and a pinch of salt. Mix together well.

For the pasta: put the flour on a pastry board and form a well in the centre. Break the eggs into the well, adding a pinch of salt. Knead well to create a uniform mixture. Roll out the pasta into a long strip. Place a little filling on one side of the sheet of pasta at regular intervals. Fold over the pasta and cut out the tortelli using a pasta cutter wheel.

Cook the tortelli in plenty of boiling, salted water, drain and serve with butter, grated Grana Padano cheese and a sprinkling of crumbled amaretti biscuits.

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