INGREDIENTS
Fresh egg pasta with filling. Ingredients: pasta 60% (wheat flour type 00 69% on the pasta), durum wheat semolina, pasteurized whole eggs, cat A. 25% on the pasta, water, salt, antioxidant E300), filling 40% (ricotta, milk, whey of milk, salt, milk cream, Parmigiano Reggiano DOP, herbs 5% on the filling, potato flakes, salt, pepper, nutmeg, preservative E202). (may contain traces of nuts, celery and soy).
Tortelli di zucca
Portion for 2 persons
Preparation
Bring 3 litres of water to the boil. Add a tablespoon of coarse salt or a teaspoon of fine salt to the water. When the water boils, pour en 21 to 23 tortelli for two people. Cook the Tortelli for 4 minutes until they rise to the surface, then drain it well. Separately, in a small frying pan, melt 200 g of butter for two people without burning it, add the Tortellini, brown them and arrange them on plates, sprinkling them with Parmigiano Reggiano DOP 24 months cheese (at least 100/150 grams).
Separately, in a saucepan, melt 200 g of butter without bringing it to the smoking point (dose for four people).
Serve:
Drain the tortelli with a slotted spoon, arrange them on a plate, add the melted butter and finally a sprinkling of Parmigiano Reggiano PDO 24 months (at least 100/150g for 2 people).
