Pumpkin Tortellini

For the pumpkin tortellini, cut the pumpkin into thick slices and bake in the oven for about 30 minutes at 150 degrees.

After cooling, mash with a fork, add the mustard and mix well. Season with salt, parmesan, egg and pepper.

Roll out the dough thinly and cut out round slices. Place a blob of the pumpkin farce at the bottom of each slice, brush the edge with egg yolk and roll the farce into the dough.

Fold the ends of the rolls over and moisten the ends a little so they stick together side by side.

Let the tortellini steep in hot clear soup or stock for 10 minutes. Carefully strain the pumpkin tortellini, arrange and serve.

Preparation Tip:

Use only enough stock to cover the pumpkin tortellini just flat.

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