👨‍🍳 조리법

1. 1

   For the filling: In a bowl, combine the pureed pumpkin, ricotta cheese, grated Parmesan, nutmeg, salt, and pepper. Mix well until thoroughly combined. Cover and refrigerate.

2. 2

   For the pasta dough: Mound the flour on a clean work surface and make a well in the center. Crack the eggs into the well and add a pinch of salt. Gradually incorporate the flour into the eggs with a fork, then use your hands to knead the dough until it is smooth and elastic, about 8-10 minutes.

3. 3

   Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

4. 4

   Divide the dough into four portions. Working with one portion at a time, roll it out thinly using a pasta machine or a rolling pin until it's almost translucent. Lay the pasta sheet on a lightly floured surface.

5. 5

   Place small spoonfuls of the pumpkin filling about 1.5 inches apart on one half of the pasta sheet. Fold the other half of the pasta sheet over the filling.

6. 6

   Press down around each mound of filling to seal the pasta and remove any air pockets. Cut out the tortelli using a fluted pastry wheel or a knife.

7. 7

   Bring a large pot of salted water to a rolling boil. Carefully add the tortelli and cook for 3-5 minutes, or until they float to the surface and are al dente.

8. 8

   While the tortelli are cooking, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and the sage is crisp.

9. 9

   Drain the tortelli and toss them gently with the sage-infused butter. Serve immediately, with extra grated Parmesan cheese on top.