INGREDIENTS
- For 4 individual.
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- Substances :
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- For the filling:
- – Pumpkin 300 g.
- – Grated Parmesan cheese 80 g.
- – Eggs 1 unit.
- – Sal c/n.
- – Pepper c/n.
- For the dough:
- – Eggs 3 models.
- – Flour 150 g.
- – Semolin 150.
- For the sauce:
- – Butter 80 g.
- – Sage 12 leaves.
- – Grated Parmesan cheese 40 g.
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The genius of Leo Fumarola cooking-recipesladesso_ visits us with this Italian recipe which you could’t miss! PUMPKIN TORTELLI with BUTTER SAUCE , get pleasure from this scrumptious dish following the recipe .
Process :
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1.For the filling: minimize the pumpkin in half, wrap it in aluminum foil and cook dinner it within the oven for 80 minutes.
2.When it’s chilly, take away the pulp with a spoon and mash it with a potato masher as if it have been puree; Add the egg, grated cheese and season with salt and pepper.
3.For the dough: knead the three eggs with the 2 flours till you receive a homogeneous dough, let it relaxation for an hour coated.
4.Throw the skinny dough, put the filling with a sleeve, leaving areas between them the scale of the ravioli, put one other layer of dough on prime and minimize with a pasta cutter.
5.In an aluminum pan, put the butter and sage, let it flip golden brown and deglaze with the pasta cooking water.
6.Cook dinner the pasta in salted water, pressure the ravioli al dente, sauté them with the sauce and add grated cheese.
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