Pumpkin tortellini with duck ragout and truffles
Anna Chiarini's recipe: Pumpkin tortellini with duck ragout and truffles ('Cappellacci di zucca alla ferrarese').
Ingredients
- 500 g wholemeal flour
- 4 eggs
- 1,5 kg pumpkin
- 100 g parmesan cheese Parmesan cheese
- 50 g breadcrumbs
- Nutmeg
- Salt
- 200 g duck breast high quality
- 1 shallot
- Truffles choose the seasonal variety
- Extra Virgin Olive Oil - Reserva Familiar Picual Castillo de Canena
Instructions
- To prepare the filling for the tortellini, start by cutting the pumpkin and baking it for one hour at 180ºC. Separate the pulp from the rind and pass it through a sieve. Then place in a bowl.
- When it has cooled, add the Parmesan cheese, breadcrumbs, nutmeg and salt. Mix everything together and set aside.
- For the dough, start by kneading the flour together with the eggs and salt, until it has a smooth and homogeneous consistency. Roll out the dough on a surface (never too thin because it could break), and cut out squares of about 5 cm.
- Next, spoon the filling into the centre, fold it into a triangle and glue the ends together with water.
- Finally, cook the tortellini in a pot with water and salt, and remove them when they float with the help of a slotted spoon.
- Meanwhile, finely slice the duck breast. Caramelise the shallots and then add the duck. Let the meat get a little crispy.
- Finally, add the truffle.