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Tortelloni With Ricotta And Pumpkin Filling, Served With Black Truffle And Butter


Tortelloni With Ricotta And Pumpkin Filling, Served With Black Truffle And Butter Recipe

Ingredients:
  • Eggs 2
  • Flour 160 g
  • Semolina flour 40 g
  • Salt 4 g
  • Olive oil 10 g
  • Ricotta 150 g, Ticinese (or the best-quality ricotta possible)
  • Pumpkin pulp 90 g, patted dry
  • Pumpkin 90 g diced cubes, blanched and patted dry
  • Parmesan 20 g, grated
  • Egg yolk 1
  • Salt To taste
  • Pepper To taste
  • Nutmeg To taste
  • Parmesan 40 g, grated
  • Black truffle 20 g, shaved
  • Butter As needed
Directions:
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Rank

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