If you love homemade pasta, this filling will surprise you thanks to its delicate and delicious taste. This is a recipe of Andrea Ferrari from the restaurant Rià in Mezzomerico.
Mix the lour with the eggs for about 15 minutes and let the dough
rest in the refrigerator for half an hour before using it. Prepare the
illing by steaming pumpkin chunks for 20 minutes and then blending
them with grated cheese, eggs, amaretto, salt, pepper, nutmeg, and
the right amount of mustard so that the mixture is not too spicy.
Roll out the dough and cut it into large squares, then, with a pastry
bag, squeeze the illing on top of one square in the center so that
there is still an edge of dough surrounding the illing. Fold the dough
in half to form a rectangle. Brush the edges lightly with water and press
to seal. Meanwhile, melt the sweet gorgonzola in a double boiler until
you get a gorgonzola fondue, discard the green clumps so that it is
homogeneous and use it to dress the tortelloni. Serve the tortelloni with
a sprinkle of chopped hazelnuts.