
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
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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