Ingredients for 2 people

  • 200 g peeled and cleaned pumpkin
  • 60 g ricotta cheese
  • 40 g grated Parmigiano Reggiano
  • 25 g breadcrumbs
  • 2 pinches salt
  • Pinch grated nutmeg
  • 150 g strong white flour (plus extra for dusting)
  • 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

For the recipe

Pre-heat oven to 190°C.

To make the filling: cut the peeled pumpkin into cubes, and place on a baking tray lined with baking paper. Cover with aluminium foil and cook for about 40 minutes (until pumpkin is soft). Once cooked, remove from oven and set aside to cool. When the pumpkin is cold, place it in a bowl and mash with a fork until smooth. 

Drain the ricotta cheese well and add it to the pumpkin, then add the grated Parmigiano Reggiano, breadcrumbs, salt and grated nutmeg. Transfer to a piping bag and refrigerate for at least a couple of hours. (You can also prepare the filling the night before). 

To make the pasta, sift the two flours together with a pinch of salt, then add the eggs and oil. Start mixing the dough first with a fork, then transfer it to a floured board and knead the dough for about ten minutes, slapping it repeatedly on the board, until it is smooth and elastic. Form it into a ball, wrap it in a cloth and let it rest for about 30 minutes. 

Once it is rested, roll out the dough, thinly, on the floured pastry board, then cut into 5cm squares. Take the chilled filling in the piping bag, and pipe some into the center of each square of pasta and fold the squares in half, over the filling, to form triangles.  Seal well by pressing the edges together and make sure to avoid trapping too much air inside. Then bend each sealed parcel around your fingers and seal the squeeze the pointed ends together. Place the tortelli carefully on a lightly floured tray. 

Fill a large saucepan with water, add salt, and bring to the boil. Cook the tortellini for about three minutes.  (NB. test the pasta, as cooking time varies depending on the thickness of the dough!)

Meanwhile, melt the butter in a pan and fry the sage, until it is slightly browned. 

When the tortelli are cooked though, drain them well, sauté them for a minute in the pan with butter and sage, then arrange on plates and dress each portion with a generous drizzle of De Nigris Platinum Label Balsamic Vinegar and Parmesan flakes.