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Ingredients for 6 persons:
For the pasta:
For the filling:
2kg for pumpkin
4 bitter almonds
100g of parmesan cheese
Clean the pumpkin by removing the seeds and fibers. Then cut the pumpkin into pieces and place on baking sheet. Leave in the oven at 355 degrees Fahrenheit until the pumpkin is soft and well-cooked.
Let it cool down and collect all the pulp in a container working until evenly mashed.
Add the Parmesan cheese, chopped almonds, amaretti and powders to adjust all of salt.
(Possibly add more Parmesan to remove the sweetness of the pumpkin).
Knead and roll the dough, cut into squares. Add the filling to the centers then form the tortellini. Cook them in boiling salted water and serve with melted butter and parmesan.
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