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Tortelloni With Ricotta And Pumpkin Filling, Served With Black Truffle And Butter
- 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:View on Fine Dining Lovers
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