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Pumpkin tortelloni with parmesan and balsamic vinegar

A classic of the Emilia-Romagna cuisine, in a whimsical guise



  • 400 grams of tortelloni
  • 100 gr parmesan
  • 1 tablespoon of cream
  • Balsamic vinegar QB
  • Cooking water QB




Boil the broth for cooking the tortelloni in a saucepan, as soon as it boils, put the tortelloni to cook, you will have to leave them to cook for about 3-4 minutes, in all cases when they are cooked they will rise to the surface (fig. 1)

Fig. 1

Drain the tortelloni with a slotted spoon and put them in a bowl and add a knob of butter to prevent them from sticking together

Fig. 2

Put the parmesan, cream and cooking broth in a separate bowl (fig. 2) and mix together until you get a cream (fig. 3)

Fig. 3

Mix the Parmesan cream obtained with the tortelloni.

Put the tortelloni on a plate and add the balsamic vinegar on top (fig. 4) and serve.

 Fig. 4 


The pumpkin tortelloni, a typical Mantuan and Ferrarese recipe, having a sweetish taste, also goes very well with Ragù!

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