Tortelli Di Zucca Con Burro E Salvia Alla Cremonese (cremona Pumpkin Tortelli With Sage Butter)

Instructions

1. In a large bowl, combine the roasted pumpkin, Parmigiano-Reggiano cheese, nutmeg, salt, and pepper. Mix well to form the filling.
2. On a clean work surface, mound the flour and create a well in the center. Crack the eggs into the well and gradually incorporate the flour until a dough forms. Knead the dough until smooth, then let it rest for 30 minutes.
3. Roll out the pasta dough and cut it into squares. Place a spoonful of the pumpkin filling in the center of each square, then fold the pasta over to form tortelli.
4. In a large pot of boiling salted water, cook the tortelli for 3-4 minutes or until they float to the surface. Drain and set aside.
5. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter is golden and the sage is crispy.
6. Toss the cooked tortelli in the sage butter sauce until well coated. Serve hot, garnished with additional Parmigiano-Reggiano cheese if desired.