Pumpkin Tortellini Seasoned for Christmas
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 3 hrs |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 2 medium egg (s)
- 1 tablespoon olive oil
- 3 tablespoons water
- 0.5 teaspoon ½ salt
- 1 tablespoon parsley, finely chopped
For the filling:
- 600 g pumpkin meat, rated
- 1 piece (s) ginger root, the size a walnut, grated
- 3 shallot (s), finely chopped
- 1 clove garlic, finely chopped
- 1 chilli pepper (s), finely chopped
- 1 stick cinnamon
- 3 clove (s)
- 150 ml vegetable stock
- 60 g parmesan, rated
- 0.5 teaspoon ½ gingerbread spice
- 1 pinch (s) sugar
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the dough well and shape into a ball, wrap in cling film and put in the refrigerator for about 1 hour.
- Put all the ingredients for the filling in a roasting pan with a lid and bake in the oven at 180 degrees for 1 hour. Let the vegetables cool and remove the cloves and cinnamon stick. Season everything with salt and pepper. Then fold in the grated parmesan.
- Roll out the dough for the tortellini thinly on a floured surface, then cut into squares (approx. 5 x 5 cm). Put a small blob of the pumpkin mixture in the middle and moisten the edge of the dough squares with a little water. Then fold the dough into a triangle over the filling and press the edge firmly on, then press the two outer dough tips together and shape into tortellini.
- Cook the tortellini in slightly boiling salted water for about 5-6 minutes. If you don`t want to use them right away, you can freeze them in portions.
- The tortellini taste very good with ragouts, goulash dishes or simply sprinkled with a little butter and parmesan on their own.
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