The treasure of every land is the history of its products

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Pumpkin and ricotta cheese tortelli

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,

olive oil.

 

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.

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