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

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

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

March 30, 2012

Cuisine

Dietary Consideration

Season & Occasion

serves for

6

total time

1 HR 5 MIN

ingredients

Eggs
2
Flour
160 g
Semolina flour
40 g
salt
4 g
Olive oil
10 g
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
Parmesan
40 g, grated
Black truffle
20 g, shaved
butter
As needed

Preparation

 

 

Step 01

For Pasta dough

  • Mix the dough and let sit for 1 hour.
Step 02

For Filling

  • Prepare each ingredient then mix all together.
Step 03

For 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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