Ingredients
- 900 g pumpkin
- 200 g flour
- 100 g apple mustard
- 60 g grated parmesan a little more
- 3 macaroons
- 3 eggs
- butter
- extra virgin olive oil
- salt
- pepper
For the recipe of pumpkin tortelli, mix the flour with 2 eggs and a teaspoon of oil until you get a homogeneous loaf, then let it rest in a bowl wrapped in the film outside the refrigerator for 2 hours. Whip the pumpkin and cut into slices, depriving them of the seeds but leaving the peel. Place the pumpkin on a baking sheet lined with baking paper, cover with an aluminum foil and bake at 180 ° C for 1 hour, until a very soft pulp is obtained.
Crumble the amaretti, chop the mustard and beat an egg. Separate the pumpkin pulp from the skins and add the crumbled amaretti, the mustard with 2 tablespoons of its liquid, the parmesan cheese, a pinch of salt and a ground of pepper and stir until you obtain a soft and homogeneous mixture. Roll out the dough loaf in a long sheet of pastry a millimeter thick and divide it in half.
Brush one of the dough with the beaten egg and spread a spoonful of filling into piles spaced 3 cm, then cover everything with the other sheet, press well and cut out the ravioli with the help of the special wheel or with the tablet ravioli ,
as indicated in the Cooking School alongside. DIP the ravioli in boiling salted water and cook for about 3 'until they come to the surface. DISCONNECT 2 walnuts of butter in a saucepan, drain the ravioli with a slotted spoon, spread them in the dishes and toss with the melted butter and plenty of grated Parmesan cheese.
