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

30 March, 2012
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Cuisine

Dietary Consideration

Season & Occasion

serves for

6

total time

1 HR 5 MIN

ingredients

Eggs
2
All Purpose Flour
160 g
Semolina Flour
40 g
Salt
4 g
Olive Oil
10 g
Ricotta Cheese
150 g, Ticinese (or the best-quality ricotta possible)
Pumpkin
90 g, patted dry
Pumpkin
90 g diced cubes, blanched and patted dry
Parmesan Cheese
20 g, grated
Egg Yolks
1
Salt
To taste
Pepper
To taste
Nutmeg
To taste
Parmesan Cheese
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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