Tortelli di zucca

INGREDIENTS for 4 PEOPLE for the dough: 300 g flour, 3 eggs, 1 tablespoon olive oil.

For the filling: 1 kg, 100 g of pumpkin macaroons, 2 tablespoons grated Parmesan cheese, 1 socket of nutmeg, salt.

For the sauce: 60 g butter, 1 clove of garlic, 2 Sage leaves, 50 g of grated Parmesan.

PROCEDURE Peel the pumpkin, cut it into slices, collected in a Pyrex casserole, add with a few tablespoons of water, coperchiatela.

Put it in the oven, set the power selector knob on 900 Watts, the timer to 8 minutes, check that the turntable button is pressed, then press the Micro and simmer stirring 2 times.

When cooked the pumpkin and check if it was still tender, continue cooking the same way for another 2 minutes.

Cut the pumpkin into mashed by passing it in the mixer, collected in a bowl and knead it with amaretti crumbs (you can use a cutter or a mortar), the bread crumbs, nutmeg, salt until obtaining a homogeneous mixture; cover with a cloth and let it rest in a cool place.

Place the flour, eggs sgusciatevi in the Center, add the oil and start to knead until dough is smooth and homogeneous.

roll it out into a thin sheet and cut into many squares of 7-8 cm from the side; place in the center of each a little stuffing using 2 teaspoons, then fold the dough so you get many rectangles.

Cook the tortelli in boiling salted water.

Collect in a wide Bowl medium-low-walled butter, put it in the oven without coperchiarlo and crushed a Optiquick button once; Add the clove of garlic peeled and chopped Sage leaves, cleaned with a cloth, set the timer to 2 minutes, then press the Micro and simmer stirring once.

Remove the Pan from the oven; drain the tortelli and pour a few at a time into the bowl with the parmesan and letters while bathing with a few tablespoons of the cooking water.

Mix the preparation, coperchiatela, let it sit for 2-3 minutes, then serve.