These autumn tortelli balance sweet pumpkin and potato with a white ragù of Mora Romagnola sausage and a distinctive local pecorino.
The story behind the recipe
The finishing cheese is curdled with dried Cervia hunchback cardoon flower, adding savoury depth to the gentle filling.
Ingredients for 4 people
- For the dough: 300 g 00 flour, 3 eggs and salt
- For the filling: 250 g roast pumpkin, 200 g boiled potato, 50 g Parmigiano, nutmeg, salt and pepper
- For the ragù: 300 g Mora Romagnola sausage, 1 Romagna IGP shallot, dry white wine and olive oil
- 100 g cardoon-rennet pecorino for finishing
Preparation
- Knead the egg dough and rest for 30 minutes.
- Mix mashed pumpkin and potato with Parmigiano, nutmeg, salt and pepper.
- Roll thin sheets, add small portions of filling, cover, cut and seal the tortelli.
- Sweat the shallot, brown the sausage and deglaze with white wine; cook gently for 20 minutes.
- Boil the tortelli until they rise, toss in the white ragù and finish with grated pecorino.
Taste it in Ravenna
The recipe belongs to the research of Andrea Rondinelli and Osteria dalla Zabariona. Seasonal availability can change: check today’s specials or the restaurant menu.
