Tortelloni With Ricotta And Pumpkin Filling, Served With Black Truffle And Butter

Name: Tortelloni With Ricotta And Pumpkin Filling, Served With Black Truffle And Butter
Total time: 1 h 5 min
Yield: 6
Cuisine: Italian
Ingredients: Eggs; All purpose flour; Semolina flour; Salt; Olive oil; Ricotta Cheese; Pumpkin; Pumpkin; Parmesan cheese; Egg yolks; Salt; Pepper; Nutmeg; Parmesan cheese; Black Truffle; Butter

A exclusive Italian pasta recipe: tortelloni with pumpkin, ricotta and black truffle by chef Dario Ranza from Villa Principe Leopoldo Hotel in Lugano

BYDario Ranza,

Chef

30 March, 2012

serves for

total time

1 HR 5 MIN

ingredients

Eggs

All purpose flour

160 g

Semolina flour

40 g

Salt

4 g

Olive oil

10 g

Ricotta cheese

150 g, Ticinese (or the best-quality ricotta possible)

Pumpkin

90 g, patted dry

Pumpkin

90 g diced cubes, blanched and patted dry

Parmesan cheese

20 g, grated

Egg yolks

Salt

To taste

Pepper

To taste

Nutmeg

To taste

Parmesan cheese

40 g, grated

Black truffle

20 g, shaved

Butter

As needed

Preparation

Step 01

For Pasta dough

Mix the dough and let sit for 1 hour.

Step 02

For Filling

Prepare each ingredient then mix all together.

Step 03

For Tortelloni

Shape the tortelloni, making sure the pasta is in thin layer as it covers the filling.
Cook the tortelloni in salted water and then carefully drain.
Cover with grated 40 g of Parmigiano Reggiano cheese and drizzle with melted butter which you have seasoned with 20 g of shaved black truffle.