3. Pumpkin Tortelli (Ravioli)
Pumpkin tortelli is a typical dish
from Emilia Romagna, in the
North of Italy.
Pumpkin,Zucca in Italian, is an
autumn vegetable, and it isn’t
expensive.
This dish is made of homade
pasta and it’s stuffed with
boiled and smashed pumpkin,
Parmigiano Reggiano cheese,
“amaretti biscuits”(made with
almonds).

4. Ingredients:
•600g piece of pumpkin (boiled or baked)
•1 tbsp olive oil
•1 medium egg, yolk only
•50g parmesan cheese, grated, plus extra
to serve
•pinch of freshly grated nutmeg
•10 amaretti biscuits, crushed
•15g breadcrumbs if too liquid
•salt
•freshly ground black pepper

5. Ingredients to prepare
the fresh eggs pasta:
•400g plain flour
•pinch salt
•½ tbs olive oil
•4 medium eggs

6. Ingredients for the sage butter:
•100 g unsalted butter
•20 small sage leaves

7. Preparation method:
 1. Bake the pumpkin in the
pre-heated oven
 for 30 minutes until tender.
 2. Make a purée with a fork.
Stir in the egg yolk,
parmesan, nutmeg, amaretti
biscuits, breadcrumbs and
seasoning to taste.
 3.For the pasta dough, put
all the pasta ingredients
together.

8.  4. knead for 10 minutes,
until smooth and elastic.
Make a ball,leave to rest for
10 - 15 minutes.
 5. Bring to boil some salted
water
 6.To make the ravioli, cut
the pasta dough.
 roll out using a pasta
machine.
 7.fill in the dough fold, and
then cut into squares.
 8.boil for about 8 minutes

9. Preparation of seasoning:
 9.Pour the sage
butter over the
ravioli, with some
grated parmesan
cheese if liked.
 10.Serve
immediately, very
hot.
 Buon appetito!

10. THANKS FOR YOUR
ATTENTION
BY
MATTEO BORRAZZO
DANIELA BRONZONI
THE END