Tortelli with Pumpkin, Ricotta cheese and Parmigiano
Delicious filled pasta with ricotta cheese and pumpkin, an tasty match enriched by our Platinum Label Balsamic Vinegar.
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Cooking tools:
- Piping bag
- Rolling pin
- Kitchen scale
- Sifter
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Fork
- Kitchen towel
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Colander
- Slotted spoon
- Spoon
- Plate
- Refrigerator
Ingredients
- 200 g peeled and cleaned pumpkin
- 60 g ricotta cheese
- 40 g grated Parmigiano Reggiano
- 25 g breadcrumbs
- 2 pinches salt
- Pinch grated nutmeg
- 50 g fine semolina flour
- 2 eggs
- 1 tbsp extra virgin olive oil
- 40 g butter
- 1 bunch of sage
- 30 g flaked Parmigiano Reggiano
- De Nigris Recipe Platinum Label Balsamic Vinegar, to drizzle
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