Pumpkin tortelli

Directions

1. Roast the pumpkin in the oven or in salted water until a fork can easily be inserted into the flesh. You can also find pre-cooked pumpkins at some stores. ⏱ ≈ 35 min
2. Use a spoon to separate the flesh from the seeds and skin. ≈ 2 min
3. Place the meat in a large bowl and add some crushed amaretti biscuits (crush them with a flat-bottomed glass on a sheet of baking paper), grated Parmesan cheese, a little nutmeg, and a pinch of salt. ≈ 3 min
4. Stir with a spoon or spatula, and taste to adjust the seasoning. ≈ 4 min
5. Adjust the seasoning (cheese, amaretti, nutmeg, salt) to your liking. ≈ 2 min
6. Thoroughly mix the flour and eggs, then roll out a thin dough (without overworking it) using a rolling pin or pasta machine. ≈ 10 min
7. Spread the dough on the board, covering the unused portion to prevent it from drying out. ≈ 4 min
8. Using a spoon and fork, arrange a row of small walnut-filled tortellini, with each one spaced apart by the width of a single tortellini. ≈ 3 min
9. Fold the dough and press the edges with your fingers or a fork to seal the tortelli properly, ensuring there is no air inside. ≈ 3 min
10. Separate the tortelli using a grater or a knife. If the tails are too long, cut them to your desired length: in some regions, tortelli with tails are traditional. ≈ 8 min
11. Place the tortelli on another board or plate, making sure they are well floured so they don’t stick together, and continue to arrange them in rows until all the dough or filling is used up. ≈ 3 min
12. If there is any leftover dough, use it to season short pasta shapes with butter and cheese. If there is any leftover batter, let it rest for about 10 minutes to create quadrucci, maltagliati, or fettuccine. ≈ 2 min
13. Fill a large pot with water and bring it to a boil. Then, add salt. ⏱ ≈ 10 min
14. Gently add the tortelli to the simmering water, in small batches, without boiling too vigorously, and stir gently with a wooden spoon. ⏱ ≈ 10 min
15. Cook for 6 to 10 minutes, depending on how long they have been prepared and the quality of the eggs and flour: they should remain firm, but not too hard. ⏱ 10 min
16. Remove the tortelli using a slotted spoon, drain them well, and place them in a large dish, layering with butter and grated Parmesan. ≈ 2 min
17. Continue with another cooking session (10 to 15 tortelli at a time), until all are cooked. ≈ 3 min
18. According to the Reggio tradition, spread a layer of butter on each layer, then sprinkle generously with very old Parmesan-Reggiano cheese. ≈ 2 min
19. You can also coat them in melted butter, keeping in mind that they will be less delicate and require more butter. Always add grated cheese on top. ≈ 2 min
20. Avoid using hazelnut butter or butter with sage flavoring. ≈ 3 min
21. In Mantua and in some mountainous areas of Reggio, they are also served with red sauces made from butter, onion, and tomato, or with bacon and tomato. ≈ 3 min
22. Outside of the traditional Reggio recipe, some regions add additional ingredients to the apple mostarda, in addition to the amaretti biscuits. ≈ 3 min