PUMPKIN TORTELLI
INGREDIENTS:
• 50 g pumpkin
• 50 g freshly grated Parmesan cheese
• 350 g fresh egg pasta
• 1 egg if needed
• salt and pepper
• butter
PUMPKIN TORTELLI
INGREDIENTS:
• 50 g pumpkin
• 50 g freshly grated Parmesan cheese
• 350 g fresh egg pasta
• 1 egg if needed
• salt and pepper
• butter
PUMPKIN TORTELLI
INGREDIENTS:
• 50 g pumpkin
• 50 g freshly grated Parmesan cheese
• 350 g fresh egg pasta
• 1 egg if needed
• salt and pepper
• butter
Bake the sliced pumpkinin the oven for about 40 minutes; remove the skin and purée with a fork. Add the grated Parmesan cheese and a pinch of salt. If it is very tender, add an egg. Place a sheet of pasta dough in a baking dish and set dollops of filling on it, well spaced apart. Cover the dough with the filling with another sheet of pasta dough, pressing around the dollops of filling with your fingers to seal the two sheets. Using a pastry wheel, cut the tortelli into squares. Boil them al dente, place in a dish and season with melted butter.
Bake the sliced pumpkinin the oven for about 40 minutes; remove the skin and purée with a fork. Add the grated Parmesan cheese and a pinch of salt. If it is very tender, add an egg. Place a sheet of pasta dough in a baking dish and set dollops of filling on it, well spaced apart. Cover the dough with the filling with another sheet of pasta dough, pressing around the dollops of filling with your fingers to seal the two sheets. Using a pastry wheel, cut the tortelli into squares. Boil them al dente, place in a dish and season with melted butter.
Bake the sliced pumpkinin the oven for about 40 minutes; remove the skin and purée with a fork. Add the grated Parmesan cheese and a pinch of salt. If it is very tender, add an egg. Place a sheet of pasta dough in a baking dish and set dollops of filling on it, well spaced apart. Cover the dough with the filling with another sheet of pasta dough, pressing around the dollops of filling with your fingers to seal the two sheets. Using a pastry wheel, cut the tortelli into squares. Boil them al dente, place in a dish and season with melted butter.
Berganorio is the taste portrait of this area: fresh as the air on the cliff, gentle as the surrounding hills, frank and sincere like the local people. The typically straw yellow color shows its youth with greenish highlights. Delicate floral aromas blend in the mouth, sustained by a fresh acidity and followed by its characteristic slightly bitterfinish. A tribute to one of the three rural families who farmed on this hill at the beginning of the 19th century and who for generations have grown the grape varieties used in Orvieto DOC wines.
Berganorio is the taste portrait of this area: fresh as the air on the cliff, gentle as the surrounding hills, frank and sincere like the local people. The typically straw yellow color shows its youth with greenish highlights. Delicate floral aromas blend in the mouth, sustained by a fresh acidity and followed by its characteristic slightly bitterfinish. A tribute to one of the three rural families who farmed on this hill at the beginning of the 19th century and who for generations have grown the grape varieties used in Orvieto DOC wines.
Berganorio is the taste portrait of this area: fresh as the air on the cliff, gentle as the surrounding hills, frank and sincere like the local people. The typically straw yellow color shows its youth with greenish highlights. Delicate floral aromas blend in the mouth, sustained by a fresh acidity and followed by its characteristic slightly bitterfinish. A tribute to one of the three rural families who farmed on this hill at the beginning of the 19th century and who for generations have grown the grape varieties used in Orvieto DOC wines.