Tortelli di zucca (2)
Instructions
Wash, dry and cut into large slices the pumpkin.
Put them, without filaments but unpeeled, into the oven for about 1 hour.
Sfornatele, Peel, cut the flesh into small pieces and move with Mashers.
Collect the past in large bowl, combine the mustard, egg yolks, amaretti, the cheese and the bread crumbs, lemon zest, salt and nutmeg.
Stir well with a wooden spoon and put to rest in a cool place for at least 3 hours (preferably a full day).
Meanwhile, prepare the dough, kneading the flour, the eggs and a pinch of salt.
Prepare a sheet of medium thickness (to be filled), then divide into 2 equal rectangular pieces.
On a distributed at regular intervals of approx.
6 cm the dollops of stuffing.
Cover with the other rectangle of dough and press the edges with your fingers.
With a pastry cutter wheel made tortelli of desired shape.
Place the pan on the heat and boil salted water.
Add the tortelli, mix them and simmer for 7-8 minutes.
Drain with slotted spoon.
Deliver in alternating layers tureen with melted butter and Parmesan, ending with the cheese.
Cover the dish, place in the oven, warm but turned off, and let it sit for 10 minutes.
