Tortelli with Pumpkin Filling and Fennel Vegetables

Ingredients

• 400 g flour
• Salt
• 4 eggs
• 1 EL oil
• 2 shallots
• 1.5 cm fresh ginger
• 3 EL olive oil
• 400 g pumpkin flesh
• 100 ml dry white wine
• 100 ml Vegetable broth
• pepper (ground)
• 1 tsp curry powder
• 30 g freshly grated Parmesan
• flour (for the work surface)
• egg white (for brushing)
• 2 bulbs fennel
• 1 EL Butter
• 100 ml Vegetable broth
• 2 EL pumpkin seeds

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   On a floured work surface, combine flour and salt. Create a well in the center and add eggs, oil, and about 3 tablespoons of cold water. Knead into a smooth dough, shape into a ball, wrap in a damp kitchen towel, and let rest for 30 minutes.

3. 3.

   Peel and finely chop shallots and ginger; sauté in a hot pan with 1 tablespoon of oil until translucent. Dice pumpkin flesh, add to the shallots, and cook briefly. Deglaze with wine, pour in broth, and simmer over medium heat for about 10 minutes. Season with salt, pepper, and curry. Remove from heat, let cool, then fold in parmesan.

4. 4.

   Roll dough portions thin on a floured surface; cut out 6 cm circles. Place a hazelnut-sized portion of filling in each center. Brush edges with beaten egg white, press firmly together, lift the edge about 2 mm, and shape into rounds. Fold tips together and press to seal. Boil in salted water for about 5 minutes.

5. 5.

   Wash, trim, halve fennel bulbs, remove tough core, and slice thinly. Heat remaining oil with butter in a pan, sauté until fragrant. Add vegetable broth and simmer for about 5 minutes. Stir in pumpkin seeds and season with salt and pepper.

6. 6.

   Drain tortelli and serve on plates alongside the fennel vegetables.