The recepy of pumpkin tortelli

MAIN CHARACTERISTICS

The main characteristics of this dish is the combination between the sweet flavour of the pumpkin with the salty cheese and bitterness of the "amaretti".

FILLING PREPARATION

Cook the pumpkin in the oven or in salty water.
When cooked, remove the skin and the seeds. Place the pumpkin pulp in a bowl and add amaretti biscuits crumbled (you can crumble them with the plane bottom of a glass), grated cheese, a sprinkle of nutmeg and a pinch of salt. Mix everything toghether and taste it.
Adjust the ingredients (cheese, amaretti, nutmeg,salt) according to your taste.

PACKAGING

Lay the puff pastry, obtained with eggs and flour, on the cutting board. Cover the one that you do not use in order not to dry. Using a spoon and a fork, place a row of small filling nuts distant between each other as much as the size of the tortello. Fold the pastry with the finger or with a fork and press the sides in order to seal the tortelli very well and do not leave any air inside. Separate the tortillas using a toothed wheel or a knife.
Put the tortillas on another chopping board or on a tray, keeping them in good order so that they do not stick to each other and proceed with another row until the end of the puff pastry or filling."

PACKAGING

Lay the puff pastry, obtained with eggs and flour, on the cutting board. Cover the one that you do not use in order not to dry. Using a spoon and a fork, place a row of small filling nuts distant between each other as much as the size of the tortello. Fold the pastry with the finger or with a fork and press the sides in order to seal the tortelli very well and do not leave any air inside. Separate the tortillas using a toothed wheel or a knife.
Put the tortillas on another chopping board or on a tray, keeping them in good order so that they do not stick to each other and proceed with another row until the end of the puff pastry or filling."

COOKING

Is always better to not let too much time between the preparation of tortelli and and the cooking (few hours).
In any case you can keep the tortelli in the fridge for a couple of days adding a bit of flour in order for them not to stick to each other. Boil water with salt in a pan and the add the tortelli, a few at a time,mix gently with a wooden ladle.
Cook for a few minutes (from 6 to 10) according to the time they have been prepared and the quality of eggs and flour: better cook them ""al dente"", but not too much. Gently take the cooked tortillas with a perforated ladle and, after having carefully drained them, put them in the dishes."

SEASONING

Put on the plate some ten “tortelli” and season with “sofritto”, i.e. the red sauce made with oil,onions ,tomatoes or tomatoes and bacon (cooked for at least half an hour).

Sprinkle with  a lot of  Boni grated Parmigiano Reggiano.


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