1.2 kg of Mantuan pumpkin
150 grams of macaroons
150 grams of Parmigiano Reggiano
the peel of half a lemon
a handful of breadcrumbs (the bare minimum to give consistency to the dough)
a nice sprinkle of nutmeg
salt and pepper
for the batter:
400 grams of flour 00
4 eggs and 1 yolk
25 grams of extra virgin olive oil
50 grams of butter
a few leaves of sage
a few tablespoons of traditional balsamic vinegar of Modena PDO Extravecchio
flakes of parmesan
Let’s start with the dough for the filling. Wash the pumpkin and cut it into 4 pieces, see how it is more convenient for you to cut it. I advise not to cut pieces that are too small, so as not to have many surfaces with the crust on them, after baking.
Bake in a hot oven at about 160 ° for 40/50 minutes. Do the test with a fork, the pumpkin must be pulped.
When the pumpkin is cold, separate the pulp from the peel and pass it through the vegetable mill. Add the crumbled macaroons, the parmesan cheese, a little grated bread, a pinch of salt and nutmeg. Mix well and leave to rest for a few hours in a covered container in the refrigerator.
Roll out the dough very thin, about 5 mm thick. Cut into squares of about 5 cm per side. Fill the squares with the pumpkin filling and fold into tortelli. Place them on your floured cutting board. For the dressing, melt 50 grams of butter until it takes on a nice nutty color and flavor it with a few sage leaves. Cook the pumpkin tortelli for 5-6 minutes in plenty of salted water, drain, season with the melted butter and the sage leaves. Try not to burn the leaves, but to make them a little crunchy. Finally, decorate your dish with a few sprinkles of traditional Modena balsamic vinegar and flakes of Parmesan cheese
For this preparation we recommend our Traditional Balsamic Vinegar of Modena PDO Extravecchio