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A hint of nutmeg, cloves and cinnamon refines the pumpkin and pasta dish.

A hint of nutmeg, cloves and cinnamon refines the pumpkin and pasta dish.
© Lena Staal / Staal & Johs
Home Food & Drinks Recipes Cooking Pumpkin tortelli

Pumpkin tortelli

Kenwood
Kochbuch
Pasta
Pumpkin
Video
Italienische Küche

A pasta creation with pumpkin, amarettini and mustard fruits by Nadia Santini. We present the recipe for "Tortelli Di Zucca".

Nadia Santini

Preparation time: 1 hour 45 minutes

Creative Concept: Florence Wibowo

For the pumpkin

Ingredients (4 servings)
150 g Pumpkin, Piena di Napoli or Hokkaido
60 g Butter
Salt
Sugar

Preparation

  • Cook the pumpkin pieces in salted water for around 25 minutes until soft and the consistency of boiled potatoes. Strain and cut away the peel. Mash with a fork or pass through the Flotte Lotte. Season to taste with sugar and salt.

For the fullness

Ingredients (4 servings)
100 g Pumpkin puree
20 piece(s) Amarettini chopped
50 g Chopped mustard fruits
15 g Parmesan grated
Salt
Pepper, ground
Nutmeg, ground
Cloves, ground
Cinnamon, ground

Preparation

  • Mix the pumpkin puree, amarettini, mustard fruits and Parmesan; season to taste. Keep cold.

For the pasta dough

Ingredients (4 servings)
120 g Flour smooth W480
4 Egg yolk

Preparation

  • Knead the flour and egg yolk into a homogeneous, not too firm pasta dough, cover and leave to rest in the fridge for at least 15 minutes.
  • Using a rolling pin or pasta machine, roll out even sheets of pasta and cut out squares with sides of 8 centimeters. Place half a tablespoon of the filling in the center of each, fold diagonally and seal the edges well.
  • Cook in boiling salted water for 5 minutes and serve with melted butter and grated Parmesan cheese.

Tip:

The Falstaff wine recommendation

Zenato Lugana Doc Riserva (93 Falstaff points)
The grapes for this wine come from the oldest vines on the Podere Massoni estate. The wine shows intense, multi-layered aromas on the nose with notes of flowers and citrus fruits, spices, white plums and vanilla.
zenato.it

And this is how it works

The Kenwood Cooking Chef XL makes this dish a breeze. You can find out more about Kenwood food processors at kenwoodworld.com.

Recipe from the Falstaff cookbook "The best recipes in Italy".

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