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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
For the pasta
For the filling
- Preparation time
- Cooking time
- Recipe category First course
- Recipe yield 6
- Recipe cuisine Italian
Mix the dough and let sit for 1 hour.
Prepare each ingredient then mix all together.
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.