FAST

PUMPKIN AND TRUFFLE PECORINO TORTELLI

MEDIUM | 30 minutes

Ingredients

4 people
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

Method

The tortelli

1

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.

2

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.

The stuffing

1

In a capacious small pot, melt the butter with bay and brown the chopped onion over low heat.

2

Meanwhile, cut the pumpkin into cubes and add it to the onion and butter stock and cook.

3

When it becomes a cream, blend everything and adjust with salt.

Close the tortelli and cook them

1

Insert the filling into the small disks and close them giving the shape to the tortelli, cook them in salted water for 5 minutes.

2

Once cooked, pour the tortelli into a pan with melted butter.

3

Plate up and season with the Truffle Regno di Sardegna.

RECIPE BY: Luisa Bayre and her staff

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