For the pasta
- Durum wheat semolina 200 g
- Egg yolks 8
For the filling
- Pumpkin 400 g
- Onion 50 g
- Butter 50 g
- Vegetable broth 5 dl
- Bay leaf 1
For the condiment
- Regno di Sardegna with Truffle 120 g
In a bowl, amalgamate the flour and egg yolks well, and when the dough aggregates, move it on the pastry board and knead again. Let it rest in the fridge, covered with a cling film, for 30 minutes.
With the help of a dough sheeter roll out the dough to the desired thickness and with a pastry ring shape small disks with a diameter of 8 cm.
In a capacious small pot, melt the butter with bay and brown the chopped onion over low heat.
Meanwhile, cut the pumpkin into cubes and add it to the onion and butter stock and cook.
When it becomes a cream, blend everything and adjust with salt.
Close the tortelli and cook them
Insert the filling into the small disks and close them giving the shape to the tortelli, cook them in salted water for 5 minutes.
Once cooked, pour the tortelli into a pan with melted butter.
Plate up and season with the Truffle Regno di Sardegna.
RECIPE BY: Luisa Bayre and her staff
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