Pumpkin Tortellini

4
Servings
60m
Prep Time
10m
Cook Time
1h 10m
Ready In

Recipe: #23506

April 16, 2016



"From the Italian website Giallo Zafferano. I had them in Italy about 10 years ago and fell in love with them. I've been making them ever since."

Original recipe yields 4 servings
OK
  • FOR THE FILLING
  • FOR THE DOUGH
  • FOR THE SAUCE

Nutritional

  • Serving Size: 1 (414.5 g)
  • Calories 1347.1
  • Total Fat - 72.7 g
  • Saturated Fat - 35.7 g
  • Cholesterol - 375.8 mg
  • Sodium - 1409.4 mg
  • Total Carbohydrate - 142.2 g
  • Dietary Fiber - 13.5 g
  • Sugars - 35.2 g
  • Protein - 38.2 g
  • Calcium - 489.6 mg
  • Iron - 7 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 1.2 mg

Step 1

Wash the pumpkin, dry it thoroughly , cut into slices , wipe the filaments and seeds and then slice it.

Step 2

Wrap the slices in aluminum foil and cook in the oven for about 1 hour at 180 °C.

Step 3

When the pumpkin is tender , remove it from the oven and let cool, then pass it through the mill.

Step 4

Add powdered amaretti, Parmesan, nutmeg and a pinch of salt; stir with a wooden spoon.

Step 5

Mix well and let stand the filling while you prepare the dough for the ravioli.

Step 6

Mound the flour on a flat surface.

Step 7

Make a well in the middle of the flour and add the egg and salt.

Step 8

Using a fork, beat the eggs and begin to incorporate the flour, starting with the inner rim of the well.

Step 9

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape until the dough comes together.

Step 10

Start kneading the dough with both hands, using the palms of your hands.

Step 11

Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.

Step 12

Lightly re-flour the board and continue kneading for six more minutes.

Step 13

The dough should be elastic and a little sticky.

Step 14

Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Step 15

Roll out a thin sheet and cut it into two equal parts.

Step 16

Place a Tbs of feeling every 5 cms on one of the sheets and cover them with the second one.

Step 17

Close the edges well with your hands. Getting all the air out.

Tips & Variations


No special items needed.

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