Pasta-Risotto

Pumpkin Tortelloni, Tortelloni di Zucca

For the dough:
5.5 oz of “00” flour or all purpose flour
5.5 oz of Semolina flour
3 whole eggs
1 teaspoon of olive oil
1 teaspoon of water
Pinch of Salt (very little)

Combine the flours and sift it, pour on a working bench or a big bowl and make a well in the middle. Put the eggs, olive oil, water and salt in the middle and start working it into the flour in a circular motion with a fork, when there is enough flour in the eggs, start working it with your fingers and start kneading until forming a smooth and some what elastic consistency, approx.12 minutes. Let it rest for 20 minutes under a damped cloth to prevent from drying. Using a pasta machine cut small badges of dough and make pasta to your likings.

For the filling:
2 medium pumpkins, dry-roasted at 400º deg. until soft
¼ cup finely grated Parmesan
1 large egg, whisked with a fork
¾ teaspoon salt
¼ teaspoon white pepper
Pinch of nutmeg

For the brown butter and sage suace:

½ cup unsalted butter
6-8 sage leaves
1 teaspoon lemon juice
½ cups finely grated Parmesan
Salt

Mash the roasted pumping by hand or food processor, then add the rest of the filling and mix together, put aside. After the dough has rested, cut a portion of it (cover the rest with a damp cloth to prevent drying until the next batch) and pass it through the pasta machine to form a smooth thin strip, about 3.5″ wide, at least 18″ long and place of a floured working bench. Place 1 tablespoon of filing every 2″ or so on the bottom half of the strip and brush the edges with a little bit of egg wash if desired for sticking. Fold the top half of the pasta sheet over the filled half. Press around the edges of the filing to remove any air and seal the filing in. Cut the pasta into individual tortelloni with a zigzag cutter or knife in a triangular shape and stick together the corners of the longer edge. Place the tortelloni on a well-floured tray or sheet pan with space between them. Cook right away or put on the fridge for about a week. Get some boiling water going and start the sauce. Melt the butter over low heat until the foam subsides and it becomes golden brown in color. Add the sage leaves, turning them every few seconds (if they start to burn, take them out and put some fresh back in). When the butter turns more or less brown, remove the pan from the heat and add the lemon juice, set aside. Boil the tortelloni for 5 to 10 minutes, depending on how long they have been on the fridge, freshly made tortelloni will cook quicker. Drain them, reserving about ½ cup of the cooking water, and put them back on the pot or sauté pan, pour over the brown butter and sage, adding to water saved if necessary. Serve right away and sprinkle it with freshly grated Parmigiano cheese.