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Pumpkin Tortelli

from The Silver Spoon
Pumpkin Tortelli

4 cups pumpkin, peeled, seeded and chopped
2 tablespoons olive oil
2/3 cup Parmesan cheese, freshly grated, plus extra to serve
2 eggs, lightly beaten
1 1/2-2 cups bread crumbs
7 ounces Fresh Pasta Dough
1/4 cup buffer
8 fresh sage leaves
Salt and pepper

Serves 4

This and many other wonderful recipes may be found in
The Silver Spoon
from Chronicle Books


Tortelli Di Zucca

Preheat the oven to 350°F. Put the pumpkin in a roasting pan, drizzle with the oil, cover with foil and bake for about 1 hour. Pass the pumpkin through a food mill into a bowl, add the Parmesan and eggs and season with salt and pepper. Stir in enough bread crumbs to make a fairly firm mixture. Roll out the pasta dough into a sheet and stamp out 3-inch rounds with a cookie cutter. Spoon a little of the pumpkin filling into the center of each round, fold in half and crimp the edges. Cook the tortelli in a large pan of salted, boiling water for 10 minutes. Meanwhile, melt the butter in a skillet, add the sage and cook for a few minutes. Drain the tortelli, place in a warm serving dish and sprinkle with the sage butter and extra Parmesan.

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