Inspirate in the Emortellini di Zucca/EM de Mantua, I decided to enter this spectacular recipe and prepare them. The truth is that I faced it quite distrust because I had never done this type of pasta and less with an eggless dough. He was afraid that when cooking were broken or too sweet from the pumpkin. However, the result was a success and all diners emptied the dish. I invite you to keep reading and prepare these incredible tortellini stuffed with pumpkin.
| 🚻 7 Diners | 🕘 1H 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to do pumpkin tortellinis: |
| For the filling: 1 Violin pumpkin unit of 1 kilo 4 units of sweet cookie machacadas 2 handful of thick chopped hazelnut 4 tablespoons of unmarking yeast somers ground coriandro seeds ½ grated nutmeg unit not very fine 1 teaspoon of cinnamon powder 1 teaspoon of maggi 1 pinch of salt 1 pinch of pepper nata vegetable to unite | For the dough: 600 grams of common flour 1 pinch of salt ½ teaspoon of yellow coloring agua (necessary amount) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to do pumpkin tortellinis:
1. First, prepare the filling. Keep in mind that you can book it in the refrigerator up to two days in case you prefer to make this recipe on different days. Peel the pumpkin and remove all seeds. Then, cut it into large pieces, add salt to taste and bake them at medium temperature until they are very dry and observe that the edges begin to toast.
2. Remove them and wealth them, there must be about 600 g of cooked pumpkin. Tritural and mix it with the rest of the ingredients. When adding the cream you must be careful and do little in little, because you only need the amount necessary to link the filling. Let stand for a few minutes, try it and correct what you consider necessary. The result must be a very flavored and balanced paste in terms of the different flavors it includes.
3. While the filling is cooled, you can prepare the dough for the Tortellinis. To do this, take a container and mix the flour with the salt and the dye. Then, little by little, add the amount of water necessary to form a firm, compact and homogeneous mass.
4. knead for 15 minutes at the kneader or by hand. Stretch the dough with the help of a roller and leave 1 mm thick. It is important not to let the dough dry to prevent Tortellinis from opening when cooking them.
5. To mount the stuffed paste, you must cut the dough into squares 6-7 cm per side, you can use a mold if you have it. Place a spoonful filling in the center and fold it in the form of a triangle. Press the edges well to prevent air from inside and ride the triangle on your finger as observed in step 2 of the photograph. Notice that in step 3 both tips are gathered to paste them. Finally, the tip is free, fold it down.
6. Let vegan tortellinis stand for half an hour without placing one on top of each other, that is, separated. When there is little time to finish the rest, put a pot with plenty of water to boil. Add salt and yellow dye and, when it boils, cook the pasta. When they go up to the surface, let them cook for a minute and check if they are well made.
7. Keep in mind that fresh pasta is done in a very short time, so you should monitor them to prevent cooking. If after trying one you consider that it lacks a little more, let them more time.
8. When they are ready, drain the pumpkin tortellinis, heat abundant margarine and a sage sheet in a pan and, when it has melted, give a couple of turns to the pasta.
9. serves the vegan stuffed paste with roasted pumpkin canes, fresh sage and crushed hazelnuts and water with the margarine the entire plate. Apart, you can put upstream and rash to sprinkle to taste. Delicious! Once you try them, you won want to stop doing them. You can accompany them with a temperate potato salad. More tasty recipes such as my blog target = _blank relic = NOFOLWCOCINA WITH GREEN LIGHT.
Trick: To freeze the pasta you will have to cook the Tortellinis for a few seconds and remove them before they go up. Let them cool separate and congress them in a suitable container
