Recipe

First course

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

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Tortelloni With Ricotta And Pumpkin Filling, Served With Black Truffle And Butter
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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
For the filling
To finish
Info box
  • Preparation time
  • Cooking time
  • 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.

 

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