Pumpkin Tortelloni in Brodo
For egg pasta:
- 5 large eggs
- 1 lb durum flour
Place in a food processor and mix until dough is incorporated. Turn out onto board and bring dough together and knead into a smooth ball and wrap in plastic wrap to rest.
For carrot pasta:
- 1 cup carrot puree
- 1 lb durum flour
- 3 large eggs
- Pinch of salt
Place all in a food processor and mix until dough is incorporated. Turn out onto board and bring dough together and knead into a smooth ball and wrap in plastic wrap to rest.
Pumpkin filling:
- 1-1/2 lb pumplin puree
- 4 oz mascarpone cheese
- 4 oz grated parmigiano cheese
- 1 tsp nutmeg
- 1 tsp cardamom, ground
- Salt, to taste
- White pepper, to taste
Combine all ingrerdients in a mixing bowl and mix well. Season to taste. Place mixture into a piping bag.
CT Live
For tortelloni:
Create striped pasta using both carrot and egg pasta as per instructed in video.
Roll out pasta to very thin (2nd to last setting on pasta roller)
Cut into 3 inch squares
Pipe 1 tbs filling into center and fold over corner to corner to create a triangle.
Bring the 2 outside ends together and pinch, forming toretelloni
Bring 4 qts salted water to a rapid boil and drop in tortelloni.
Stir to keep from sticking together and cook until they float.
Remove with slotted spoon and place on absorbent towel to drain.
For broth:
- 2 qts. Chicken broth
- 1 piece ginger, peeled, smashed
- 1 tsp ground cardamom
- Heat broth in small saucepan and steep ginger and cardamom while heating.
Strain and keep hot.
Plating:
Place tortelloni into shallow pasta bowl
Pour heated broth over pasta
Garnish with toasted pumpkin seeds and edible gold leaf and microgreens
