60 pcs circa
ready in 1H30 mins
350 gr mostarda
1,5 kilo pumpkin
180 gr parmesan cheese, grated
salt and pepper
a pinch of nutmeg powder
10 crunchy amaretti biscuits
1 or 2 eggs (dpeending on final consistency)
600 grams all purpose flour
6 eggs + 1 egg yolk
half tbs of salt
In a container mix all ingredients for the fresh pasta and knead for 10 minute. Set aside well covered for 15 minutes.
Meanwhile peel the pumpkin and cook it until the meati s tender in one of these 2 ways:
- microwave oven: 25 minutes circa max power
- normal oven at 160° C for 40 minutes circa
Let it cool then mash it in a mixer. Set aside.
In a mixer, mix mostarda (well drained), crushed amarettis, one egg (you might add the 2nd one at a later stage depending on the consistency of the filling), salt and pepper, parmesan cheese, nutmeg.
Add the pumpkin and mix well. Consistency should be like a little softer than a potato pure. If too firm, add the remaining egg.
Using a pasta machine, roll the pasta to 1 mm thick.
Put it on a floured surface, on the below half put a tbs of pumpkin filling every 15 cm, flip the other half of the pasta above it and seal well (as shown in pictures).
Cut with a knife or a rolled cutter at the desired shape (it can be square or half-circled), final tortelli should be 7×5 cm circa.
Cook in hot and salted boiling water for 6 minutes.
Season with fried butter (fry it with a few fresh sage leaves), and grated parmesan.