Pumpkin tortelli with beurre noisette and pecans – Giusti 1605 - US

Pumpkin tortelli with beurre noisette and pecans

Ingredients

Makes around 70 tortelli

For the egg pasta

  • 250 g of soft wheat flour 00
  • 50 g of remilled durum wheat semolina
  • 3 large eggs
  • A drizzle of extra virgin olive oil

For the filling

  • 1 kg of oven-roast Delica or Cappello del prete variety pumpkin
  • 190 g of 30-month Parmesan cheese
  • 80 g of finely chopped amaretti biscuits
  • nutmeg
  • salt to taste

For dressing

  • 100 g of butter
  • 6/7 sage leaves
  • Parmesan cheese
  • Giusti 5 Gold Medals Balsamic Vinegar
  • a few handfuls of pecans

Process

PREPARING THE PASTA

Place the mixed flour and semolina in a heap on the pastry board. Add the eggs and oil into the centre. Mix everything together, first with a fork and then with your hands, adding a few drops of water only if necessary. Knead the dough for about 10 minutes, until it is smooth to the touch, then cover tightly with cling film and allow to rest at room temperature for about 1 hour.

PREPARING THE PUMPKIN

Wash and dry the pumpkin well without removing the skin. Cut it in halves or quarters without removing the filaments and seeds. Place the pieces on baking paper and bake at 200°C, in a preheated oven, for about 30/40 minutes or until the flesh is tender. Allow it to cool, then remove the skin, seeds and filaments. This should leave approximately 300 g of cooked pumpkin.

PREPARING THE FILLING

Grate the Parmesan cheese and mix it with the 300 g of cooled pumpkin flesh, the blitzed amaretti biscuits and the nutmeg. The mix may be dry or very soft, depending on the quality of the pumpkin. If it is soft and creamy, pour it into a piping bag; if it is dry, shape it into balls weighing around 10 g each.

ROLL OUT THE PASTA

After resting, roll the pasta out several times, using a rolling pin or pasta machine (position 7 or 8 thick to make it quite thin). Store the remaining dough covered with cling film until ready to use. Cut out discs measuring 10 cm in diameter from the sheets of pasta. Pipe a small amount of filling (or place a ball of filling) on each disc and fold into a crescent shape, sealing the edges tightly around the filling and squeezing the air out. Seal the two ends of the crescent between thumb and forefinger around the filling to make the classic tortello shape.

PREPARING THE BEURRE NOISETTE

While the water comes to the boil, prepare the beurre noisette: place the butter in a heavy-bottomed steel pot and place over medium heat. Whisk the butter continuously until it begins to foam and forms nutty brown specks. To prevent it from burning, remove the pan from the heat immediately and pour everything through a strainer into a glass. Add some chopped sage leaves. Add one or two tablespoons of Giusti Historical Collection Balsamic Vinegar 5 Gold Medals. Toast the pecans in a pan for a few minutes, then roughly chop them.

COOKING THE TORTELLI AND PLATING UP

Toss the tortelli into boiling salted water (better to use a large pot). From the moment the water returns to the boil, allow about 3 minutes cooking time, then drain the tortelli and serve them drizzled with beurre noisette, topped with chopped sage and walnuts.

Champagnotta (8.4 FL OZ)
$85.00 Sale Off
5 Gold Medals - Champagnotta

IN THIS RECIPE

Champagnotta (8.4 FL OZ)
$85.00 Sale Off