(Pumpkin pasta rings)

Time: preparation: 1 hour and 30 minutes ........ cooking: about 10 minutes For the filling: 1 kg (2 1/4 lb) fresh pumpkin (squash),     without skin and seeds removed,     thickly sliced; 1 egg 100 g (3.5 oz) grated Parmesan     cheese; 85 g (3 oz) macaroons, if you want; finely grated rind of 1/2 lemon, if you want; Salt; Freshly ground pepper, if you want;   For the pasta: 400 g (14 oz) white flour; 2 eggs; Water; Salt;   For the sauce: See suggestion below. difficult recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

This is a traditional recipe from the North of Italy. Some ingredients of the filling can be varied according to your personal tastes.
If you want to use macaroons and the rind of lemon, you shouldn't add pepper.
If you don't like macaroons taste, you can increase Parmesan (150 g - 5 1/2 oz) and eggs (2) quantities; but in this case you should add to the filling freshly ground pepper for pumpkin has a sweetish taste.
Otherwise you can use macaroons and pepper without the rind of lemon.
Preheat oven to 180°C (350°F) and bake pumpkin for about 15 minutes or until soft.
Meanwhile prepare the pasta. Sift flour and salt on a clean surface and make a well in the center.
Beat egg and pour into well. Add some tablespoons of warm water. Gradually mix egg and water into flour with your fingers.
Knead the pasta for about 10 minutes, adding water or flour according to its consistence, in case. Let it rest for about 30 minutes. Then roll out by hand or machine. Halve dough.
Roll one piece thinly to a rectangle on a lightly floured surface.
Sprinkle a little flour on its surface. Repeat with the remaining pasta.
Prepare the filling. Purée the baked pumpkin in a blender or food processor until smooth and put in a bowl. Add all the ingredients you've chosen and stir gently. At this point place large spoonfuls of the filling on the dough at 1 - 1.5 inch intervals.
Dip a pastry brush or your fingers sparingly in water and moisten the pasta dough along the edges of every pasta ring. Lift the other pasta over filling. Press down between fillings.
Cut into squares or rings the tortelli with a pastry wheel and transfer to a floured towel.
Let them rest for 1 hour. These pasta rings can be made the day before.
Cook them in boiling salted water; cooking time depends on dough thickens.

Note
According to the traditional recipe you'd have to season them with melted butter and grated Parmesan. But you can use a light tomato sauce with some chilli. See the recipe.

What's the right wine?
Our suggestion is: Grignolino d'Asti (an Italian red wine from Piedmont), Bardolino (an Italian wine from Venetian places).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".