Tortelli with pumpkin and ricotta

Tortelli with pumpkin filling and ricotta Tortelli is a kind of Italian fresh egg pastry cooked with various fillings, which are usually served in broth or with melted butter. Tortelli with pumpkin is traditionally cooked in the province of Mantova in northern Italy, famous for its delicious pumpkin. This dish is very famous in Italy and is one of the main dishes on the menu on Christmas Eve. According to legend, the tortelli were invented in the Middle Ages, after the discovery of America, when a huge number of pumpkins were brought to Europe. A special feature of this dish is the combination of pumpkin, almonds and ricotta, which gives juiciness and sweetness to fresh pasta, and is great for a special Saturday dinner on cold winter days.

Tortelli with pumpkin filling and ricotta Tortelli is a kind of Italian fresh egg pastry cooked with various fillings, which are usually served in broth or with melted butter. Tortelli with pumpkin is traditionally cooked in the province of Mantova in northern Italy, famous for its delicious pumpkin. This dish is very famous in Italy and is one of the main dishes on the menu on Christmas Eve. According to legend, the tortelli were invented in the Middle Ages, after the discovery of America, when a huge number of pumpkins were brought to Europe. A special feature of this dish is the combination of pumpkin, almonds and ricotta, which gives juiciness and sweetness to fresh pasta, and is great for a special Saturday dinner on cold winter days.

Ingredients:

• Wheat Flour 200 g
• Eggs chicken 2 pcs.
• Salt 1 pinch
• Pumpkin 400 g
• Almond 50 g
• Ground nutmeg 1 tsp.
• Parmesan cheese 30 g
• Ricotta cheese 130 g
• Pepper black ground 1 pinch
• Salt 1 pinch
• Potato starch 1 tsp.
• Butter 50 g
• Broth of vegetable 100 ml

Instructions

• Step 1 To prepare a fresh egg pasta, you will need eggs, flour and salt. For the preparation of the filling - pumpkin, Amaretti cookies or ground almonds, Ricotta cheese and Parmesan, nutmeg, salt and pepper. For sauce-butter and a little vegetable broth.
• Step 2 To make a paste, pour the flour on the work surface, create a pyramid. Above break the eggs, salt. For every 100 grams of flour there is 1 egg. With a fork, add flour to the eggs from the edges of the pyramid, mixing the dough slowly.
• Step 3 Knead the soft dough, roll the ball. If the dough is too steep, add a spoonful of warm water. Wrap the paste in a film and leave in the refrigerator for an hour.
• Step 4 In the meantime, prepare the filling. Cut the pumpkin, put it in foil and cook in the oven until soft.
• Step 5 Toss the Amaretti cookies or, if using almonds, into small crumbs and add grated Parmesan.
• Step 6 Squeeze the pumpkin well from excess liquid using a sieve. Add ricotta and a dry almond mixture. Add also a spoonful of starch to give a thicker consistency. Stir well.
• Step 7 Prepare the prepared paste into the formation, approximately 2 mm thick. Powder flour, so as not to get worn. Leave 15 minutes on the table to make it harden a little.
• Step 8 Cut into strips about 4-5 cm wide. Cut each strip into rectangles. On one half lay a teaspoon of toppings and oil the edges with water.
• Step 9 Secure the edges with a fork and leave the ready tortelli for 5 minutes on the table.
• Step 10 Boil the water in a saucepan, add salt. Lower all the tortelli. After the tortelli come up, cook for 3 more minutes. Since the paste is fresh, it takes less time to cook it. Do not digest too much paste, and then the tortelli may fall apart. Serve with melted butter with half a cup of broth.