Pumpkin & Ricotta Tortellini

Pumpkin & Ricotta Tortellini

Prep Time: 30

Cook Time: 5

Servings: 4 people

Calories: 730kcal

Pumpkin & Ricotta Tortellini is a delicious dish from sunny Tuscany. In the old days, Italian rich people used to eat it, and now you can make it at home.

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Ingredients

Pasta:

3 eggs
250 - 300 gr all-purpose flour

Tortellini stuffing:

500 gr pumpkin
25 gr grated Parmesan cheese plus for sprinkling
1 egg
250 gr ricotta
1/3 tsp nutmeg
2 tsp marjoram
salt and pepper to taste

Instructions

Clean the pumpkins and boil them briefly in salted water. The pumpkin is to be slightly undercooked.
Drain the prepared pumpkins and leave them on a strainer to allow them to drain off and cool.
Then mix until smooth. Add the ricotta, Parmesan egg, nutmeg, and marjoram.
Next step knead the dough from flour and eggs for pasta. The original recipe stated 300 grams of flour, but the dough was too stiff for me. I think it is also addictive maca you have. I think it is also addictive maca you have.
So I suggest starting with 200 grams of flour and kneading another 50 to get a well-made pasta dough. If the dough will absorb the make, add another 50 gr.
Divide the dough into 3 portions and unpack and cut each part into rectangles. We put pieces of stuffing on each of them and formed tortellini.
We pour out a piece of flour so that the tortellini does not stick to the top.
Boil the prepared tortellini in salted water until it rises to the water's surface.
Drain off and serve with melted butter and sprinkled with grated Parmesan cheese.

Nutrition