Tortelli stuffed with pumpkin and amaretti biscuits with butter and sage
Try it with :
Teroldego , Castel Firmian
Tortelli stuffed with pumpkin and amaretti biscuits with butter and sage
Try it with :
Teroldego , Castel Firmian
Ingredients
(for 8 servings)For the egg pastry
300 g wheat flour 00 (weak - approx. 180 w)
3 large eggs
A drizzle of extra virgin olive oil
For the filling
300 g baked pumpkin
200 g Parmigiano Reggiano aged 30 months
80 g finely chopped amaretti biscuits
nutmeg
salt to taste
butter
sage leaves
Pumpkin tortelli is one of the most characteristic and sumptuous dishes of Italian cuisine. It is a "lean" dish of Mantuan tradition that differs from the many recipes for pumpkin-filled tortelli due to the presence of amaretti in the filling, which characterise and give the preparation a unique and special flavour.
Meanwhile, wash and dry the pumpkin well without removing the skin. Then cut into halves or quarters without removing the filaments or seeds. Place the pieces on baking paper and bake in a preheated oven at 200°C for about 30/40 minutes or until the flesh is tender. Allow to cool, then remove the skin, seeds and filaments.
Grate the Parmesan cheese and mix it with 300 g of cooled pumpkin pulp, the macaroons crushed into flour and the nutmeg. No additional salt needed. The mixture may be dry or very soft, this will depend on the quality of the pumpkin. If it is soft and creamy pour it into a pastry bag, if it is dry make balls of about 9 g each (should make about 70).
After resting, roll out the mixture several times (keep the remaining mixture covered with clingfilm until needed) with a rolling pin or pastry sheeter (position 7 or 8 to make it quite thin). Place the pieces (or the balls) on the pastry sheet, spacing them out and cut discs around the filling with a 10 cm diameter pastry cutter. Fold the pasta into a half-moon shape, sealing the edges tightly around the filling and letting the air escape. Seal the two ends of the crescent around the filling between your thumb and forefinger.
While the water comes to the boil, prepare the hazelnut butter: pour the butter into a small, thick-bottomed steel pot and place over medium heat. Whisk the mixture continuously until you start to see foam and small brown specks appear. To prevent them from burning,immediately remove the saucepan from the heat and pour the mixture through a strainer into a glass and soak the chopped sage.
Place the tortelli in boiling salted water (better to use a large pot). From the moment the water starts boiling again, allow about 3 minutes for cooking, then drain the tortelli and serve them drizzled with hazelnut butter and chopped sage. Pour a glass of Teroldego Rotaliano Castel Firmian and enjoy it together with your Tortelli stuffed with pumpkin and amaretti!
Preparation
Place the flour in a well shape on the pastry board. Pour eggs and oil into the centre. Mix everything together, first with a fork and then with your hands, adding a few drops of water only if necessary. Knead the dough for about 10 minutes, until it is smooth to touch, then cover well with cling film and leave to rest at room temperature for about 1 hour covered with cling film.Meanwhile, wash and dry the pumpkin well without removing the skin. Then cut into halves or quarters without removing the filaments or seeds. Place the pieces on baking paper and bake in a preheated oven at 200°C for about 30/40 minutes or until the flesh is tender. Allow to cool, then remove the skin, seeds and filaments.
Grate the Parmesan cheese and mix it with 300 g of cooled pumpkin pulp, the macaroons crushed into flour and the nutmeg. No additional salt needed. The mixture may be dry or very soft, this will depend on the quality of the pumpkin. If it is soft and creamy pour it into a pastry bag, if it is dry make balls of about 9 g each (should make about 70).
After resting, roll out the mixture several times (keep the remaining mixture covered with clingfilm until needed) with a rolling pin or pastry sheeter (position 7 or 8 to make it quite thin). Place the pieces (or the balls) on the pastry sheet, spacing them out and cut discs around the filling with a 10 cm diameter pastry cutter. Fold the pasta into a half-moon shape, sealing the edges tightly around the filling and letting the air escape. Seal the two ends of the crescent around the filling between your thumb and forefinger.
While the water comes to the boil, prepare the hazelnut butter: pour the butter into a small, thick-bottomed steel pot and place over medium heat. Whisk the mixture continuously until you start to see foam and small brown specks appear. To prevent them from burning,immediately remove the saucepan from the heat and pour the mixture through a strainer into a glass and soak the chopped sage.
Place the tortelli in boiling salted water (better to use a large pot). From the moment the water starts boiling again, allow about 3 minutes for cooking, then drain the tortelli and serve them drizzled with hazelnut butter and chopped sage. Pour a glass of Teroldego Rotaliano Castel Firmian and enjoy it together with your Tortelli stuffed with pumpkin and amaretti!
