Behind the Recipes

Pumpkin Tortelli with Roasted Chestnuts, Amaretti and Melted Butter by Chef Roberto Deiaco

PREPARATION:

For the tortelli dough:

1. In a large mixing bowl, mix all ingredients until a smooth dough is formed.

2. Cover with damp paper towel and set aside.

For the tortelli stuffing:

!. Cut pumpkin in half and remove seeds. Place both halves upside down on a roasting pan and bake at 350 degrees until soft.

2. Scoop out the pulp and let it cool down to room temperature. In a medium mixing bowl, mash the pulp until well pressed. Add ricotta, Parmigiano and salt to taste and then set aside.

Assembly:

1. Press tortelli dough into thin sheets, cut into 20 3" diameter disks.

2. Place a full teaspoon stuffing in the middle of disks. Fold the dough into half moons and press the border until it sticks together.
3. Gently cut the chestnuts in the center and roast them slowly until soft, peel them.

4. Break the Amaretti and chestnuts into crumbs, set aside.

5. Boil tortelli in salted water for approx. 2 minutes. Remove from water and toss them in some melted butter so they don't stick together.
6. Place them on a serving dish, sprinkle with crumbled chestnuts, Amaretti and Parmigiano.

7. In a sauté pan melt and heat remaining butter until golden. Drizzle over tortelli and serve immediately.

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