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Pumpkin and ricotta cheese tortelli
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
For the pasta:
160 g flour 00,
40 g of semolina flour,
1 yolk,
1 whole egg,
salt,
For the filling:
120 g of pumpkin pulp,
150 g of smoked ricotta cheese,
50 g of aged Montasio,
1 egg yolk, 1 egg yolk,
nutmeg,
150 g of butter.
Introduction
A plant native to Central America, widely used by American Indians who introduced it to Spanish settlers, the pumpkin in its varied shapes and colors, is a vegetable with a thousand virtues. Zanichelli derives its name from cocutia (head), then transformed into Cuzza or cozucca, and, we add, in cabbage, cavucin, coce.
Preparing
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