Ingredients

PASTA DOUGH
• 900g of flour
• 600cl of warm water

FILLING
• 2kg of Potatoes
• Half Pumpkin (rouphly 700g with skin)
• 100g of Parmigiano Reggiano
• 200g pork lard
• Salt to taste
• Freshly ground nutmeg to taste
• 3 cloves of garlic

Preparation

Place the potatoes, no skin, in a large pan and steam (no contact with water to avoid too much liquid later on).
Place over a medium heat and bring to a boil.
Cook the potatoes until tender all the way through.
Drain, while they are still hot, pass through a potato ricer into a bowl.
Meanwhile cook half pampkin in water, previously peeled and cut into cubes, for 20 minutes.
Once soft, rinse it and make a puree before adding it to the mash potato.
In a frying pan, over medium heat, add garlic and lard for 5 minutes to sautè.

Now mix the potato & pumpkin mash with Parmigiano Reggiano cheese, salt, nutmeg and lard (removing the cloves of garlic before to avoid a strong taste).
Next, begin by making the pasta dough. Pour the flour into a work surface and make
a vulcano in the centre.
Add warm water into the well and stir with a fork to combine.
Use now your hands to knead the dough until it becomes smooth and elastic (about 10 minutes).
Flatten the dough till 2mm thick with a rolling pin.

Now stir the potato filling making sure it’s soft and add it (using a table spoon) on the pasta sheet.
With a knife spread the filling and make it roughly 5mm high.

Fold the sheet of pasta into itself to form small pockets.
Press down the pasta in between heaps of filling to remove any air bubbles.
Then, using a plate trace the pattern into squares and using a pasta cutter, cut out the tortelli using pressure.
Now in a frying pan cook them over medium high heat for 1-2 mins each side or until they turn golden.

To serve

Serve it with your favourite cold cuts (Parma ham for me the best) and cheese so to combine while eating the Tortello (as a bread).