How to make homemade pumpkin tortelli
FOR THE PASTA: mix 200g of flour with 2 eggs and a teaspoon of oil until a homogeneous dough is obtained, then let it rest in a bowl wrapped in cling film out of the refrigerator for 2 hours. Then roll it out with a rolling pin until you get a smooth sheet of 1mm.
FOR THE FILLING: bake the pumpkin in the oven for 1 hour at 180 ° Crumble 3 amaretti, 100 grams, chop the mustard and beat an egg. Separate the pulp of the pumpkin from the skins and add the crumbled amaretti, 70g of Parmigiano Reggiano, a pinch of salt and ground pepper.
COOKING: put tortelli in boiling salted water and cook until they surface (about 3 minutes).
HOW TO SERVE TORTELLI: drain the tortelli with a slotted spoon, distribute them on the plates and season with melted butter and plenty of grated DOP Parmesan cheese