Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. The tortellini taste very good with ragouts, goulash dishes or simply sprinkled with a little butter and parmesan on their own.