Tortelloni Recipe: Italian Pasta Tortelloni Recipe

Recipe

First course

Tortelloni With Ricotta And Pumpkin Filling, Served With Black Truffle And Butter

A exclusive Italian pasta recipe: tortelloni with pumpkin, ricotta and black truffle by chef Dario Ranza from Villa Principe Leopoldo Hotel in Lugano

Ingredients

For the pasta

Eggs 2
Flour 160 g
Semolina flour 40 g
Salt 4 g
Olive oil 10 g

For the filling

Ricotta 150 g, Ticinese (or the best-quality ricotta possible)
Pumpkin pulp 90 g, patted dry
Pumpkin 90 g diced cubes, blanched and patted dry
Parmesan 20 g, grated
Egg yolk 1
Salt To taste
Pepper To taste
Nutmeg To taste

To finish

Parmesan 40 g, grated
Black truffle 20 g, shaved
Butter As needed

Info box

Preparation time 1 h
Cooking time 5 m
Recipe category First course
Recipe yield 6
Recipe cuisine Italian

Preparation

Pasta dough
Mix the dough and let sit for 1 hour.

Filling
Prepare each ingredient then mix all together.

Tortelloni
Shape the tortelloni, making sure the pasta is in thin layer as it covers the filling.
Cook the tortelloni in salted water and then carefully drain.
Cover with grated 40 g of Parmigiano Reggiano cheese and drizzle with melted butter which you have seasoned with 20 g of shaved black truffle.