Charcoal Pumpkin Tortelloni with Pecorino Fondue
Ingredients
Filling
- 1 kg pumpkin or 360 g cooked pumpkin
- 50 g Parmesan cheese
- 1 pinch nutmeg
- 1/4 lemon zest
- 130 g ricotta cheese
- oil
- salt
- pepper
- 2 garlic cloves
- thyme
Tortelloni dough
- 100 g all-purpose flour
- 50 g semolina flour
- 3 egg yolks
- 1 whole egg
- 2.5 g vegetable charcoal (optional)
Fonduta sauce
- 50 g cream
- 25 g pecorino cheese
Additional
- butter
- sage leaves
- parmesan cheese (for garnish)
Preparation
To make the pumpkin tortelloni, start by preparing the filling. Clean and cut the pumpkin.
Season it with oil, salt, pepper, two garlic cloves, and thyme, and cover it with aluminum foil.
Bake at 180°C for about 30-40 minutes.
Meanwhile, work on the pasta. In a bowl, mix the dry ingredients with the eggs and knead until you get a uniform dough. If the dough is hard to work by hand, add a tablespoon of water and continue kneading. Let it rest for 30 minutes.
Remove the pumpkin from the oven and let it cool. Once cool, blend it until you get a puree.
After the dough has rested, roll it out with a rolling pin and use a cookie cutter to make circles that you fill with the pumpkin filling. Wet the edges with water, fold them over to make half-moons.
After forming the tortelloni, cook them in boiling salted water for about 2-3 minutes.
Once ready, transfer them directly to the pan and sauté in butter with sage.
Finish with the pecorino fondue, which you make by bringing the cream to a boil and then adding the pecorino little by little.
Garnish with parmesan chips and some fried sage leaves.
