Ingredients for the Pasta:
300 g of extra-fine flour (Italian 00)
Ingredients for the Filling:
500 g of cleaned and peeled squash
50 g of amaretti biscuits
100 g of grated Parmigiano Reggiano
salt and pepper
To make the pasta: beat the eggs and mix the flour with them. Wrap the ball of dough in cling film and leave it to rest for an hour.
To make the filling: cut the squash into pieces, close them one by one, first in baking paper then aluminium foil. Cook in a hot oven at 180°C for about one hour (once cooked, you will easily be able to put a fork into the flesh). Transfer the flesh into a bowl and mash it well with a fork. Add the powdered amaretti biscuits, the grated Parmigiano Reggiano, season with salt and pepper and add a grating of nutmeg to taste. Put it in the fridge until ready to use.
To make the tortelli: roll out the sheet of pasta into strips, and on the top part divide the filling into little piles separated from one another. Fold the strip over itself lengthwise, press around the little piles of filling to let the air out, cut the tortelli with a serrated cutter wheel and place them on a flour-coated tray.
To make the sauce: melt the butter over a low heat, flavouring it with fresh sage leaves and ground pepper.
Boil a pan with plenty of salted water, cook the tortelli and as soon as they come to the surface, collect them using a strainer ladle, put them in a bowl and season them with the flavoured butter and plenty of grated Parmigiano Reggiano.
Cover the bowl, wait a few minutes then serve at the table. If you want an extra crunchy touch, crumble an amaretti biscuit on each plate.
Recipe made for us by Bianca Maria Bellei