Preparation

Fresh pasta

Sift the flour on a clean work surface and make a hole in its centre. Beat the egg with a fork, then pour it in the middle of the flour hole with the pumpkin puree and a drizzle of EVO oil. Stir in the flour a little at a time until you can make a ball of dough. Cover it and let it rest for an hour.

Filling

Boil the potatoes until they’re nice and soft, then mash them. Cook the cleaned shrimps in a pan with EVO oil, a little water, the juice of half a lemon, and herbs. Chop the shrimps and mix with the mashed potatoes. Add the aged Pecorino Toscano PDO and salt (if necessary).

Tortelli 

Roll out the dough until it’s 1 mm thick. Make squares of 1 inch per side. Put the filling on the centre of each square. Close the pasta squares in a way that makes them look like “braids”. Cook the tortelli in salted boiling water for 5-6 minutes. Drizzle some EVO oil and herbs to taste over them, then serve.