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Pumpkin tortelli pasta recipe, with amaretti cookies and Grana Padano cheese by chef Claudio Sadler from Milan
For the filling
For the pasta
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 8
- Recipe cuisine Italian
Cut the pumpkin into chunks, put into an oven pan and cook for 40 minutes at 160°C, covering it with tin foil so it doesn’t dry out too much.
Take off the skin and pass the pulp through a sieve, making sure that it’s dry.
If not, blot it with a dish towel to eliminate excess liquid.
Chop up the fruit mustard (pickled, candied fruit) and pulverize the amaretti, adding them both to the pumpkin, making sure to taste and adjust as needed.
As the density of pumpkins is always different, you must dose the ingredients according to taste.
Then add the grated Grana cheese and the nutmeg.
Prepare the pasta at least 4 hours in advance and then roll it out, cutting the dough into cm 5x5 squares.
Arrange a dollop of filling onto every square, and in the centre place a tiny cube of foie gras and then fold the dough to form tortelli.
In a non-stick pan, heat the sliced almonds over medium heat until they turn golden.
Cook the tortelli in boiling salt water, drain them and then pass them in a pan with fresh butter, thyme and grated Grana Padano cheese.
Arrange the tortelli in the plate and decorate each portion with the toasted almonds and fresh thyme before serving.