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Pumpkin and ricotta cheese tortelli

Difficulty: Medium Doses: for 4 people

For the pasta:

160 g flour 00,

40 g of semolina flour,

1 yolk,

1 whole egg,


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,


150 g of butter.


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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