THE PUMPKINS TORTELLI OF GRANNY ELVIRA
Ingredients for the dough: use the classic recipe for home-made pasta rolling it out thin.
Ingredients for the filling: 1/2 teaspoon of nutmeg, 600 grams of Zuccherissima pulp, pepper and salt q.s., 100 grams of Grana Padano cheese, 100 grams of “mostardamantovana”, a handful of raisins.
Wash and slice the pumpkin after having peeled it, then wrap the slices in aluminum foil cooking them in the oven for about 1 hour at 180°C. Then let it cool and shake it. Chop the “mostardamantovana” and add it to the mashed pumpkin. Stir the pumpkin with a wooden spoon and add the grated parmesan, a handful of raisins, lemon zest, nutmeg and a pinch of salt. Let the filling stand for at least an hour. Roll out a thin sheet and cut it into two equal parts. On one side you have the balls of filling 5 cm distant from each other. Cover everything with the other side closing the edges, after having wet the edges with a brush dipped into the water. Cut out the tortelli into squares with 4 cm sides and let them rest on a floured surface, until the time of cooking, turning occasionally. Cook the tortelli in boiling salted water. Serve them with melted butter and parmesan.
N.B. it’s not needed to add the amaretti in the filling when you use Zuccherissima, because the pumpkin is already very sweet. You can use them for the presentation of the dish.