It’s an elegant first course for a fall or winter dinner party with just the right rustic edge, or serve it as the main course of a special vegetarian supper around the holidays. The tortelloni look complicated to shape, but once you get the hang of it you can make them pretty fast.
INGREDIENTS
dough: 100 g
flour
eggs
salt
yolks

pumpkin 50 g
cumin 1/4 tsp
leek 10 g
white onion 10 g
butter 10 g
olive oil 10 ml
salt 1/4 tsp
pepper 1/4 tsp
cream 100 ml
saffron 1/4 tsp
basil 5 g
parmesan cheese 10 g