Pumpkin tortelli with mirepoix

Type of recipe: First courses

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Preparation method:

For the filling: Cut the pumpkin in half and cook in the oven. Once cooked, remove the seeds and filaments and put the flesh aside. Allow to cool then mix with the Parmigiano Reggiano cheese, breadcrumbs, nutmeg and a little sugar (the mixture should be soft and dry).

For the tortelli: Prepare traditional fresh pasta using the flour and eggs. Roll out until very thin and cut into strips about 10/12 cm wide. Use a teaspoon to make small mounds with the pumpkin filling, positioning each one along the edge of the strips of pasta. Fold the pasta over onto itself in order to cover the filling, matching up the edges. Use a crimped pastry cutter wheel to cut square tortelli, pressing down on the edges to seal the pasta and form the traditional shape.

Preparation method:

For the filling: Cut the pumpkin in half and cook in the oven. Once cooked, remove the seeds and filaments and put the flesh aside. Allow to cool then mix with the Parmigiano Reggiano cheese, breadcrumbs, nutmeg and a little sugar (the mixture should be soft and dry).

For the tortelli: Prepare traditional fresh pasta using the flour and eggs. Roll out until very thin and cut into strips about 10/12 cm wide. Use a teaspoon to make small mounds with the pumpkin filling, positioning each one along the edge of the strips of pasta. Fold the pasta over onto itself in order to cover the filling, matching up the edges. Use a crimped pastry cutter wheel to cut square tortelli, pressing down on the edges to seal the pasta and form the traditional shape.