Tortelli with shrimps and Pecorino Toscano PDO



For fresh pasta:

  • 3 cups of unbleached flour
  • 1 egg
  • 2/3 cup of pumpkin puree
  • 1 tablespoon of EVO oil

For the filling:

  • 3 medium potatoes
  • 30 prawns
  • 2 cups of grated aged Pecorino Toscano PDO
  • The juice of half a lemon
  • EVO oil
  • Herbs to taste (basil, rosemary, thyme, marjoram, parsley…)
  • Salt


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.


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).


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.

Read the original recipe on Camilla Assandri‘s blog: La cascata dei sapori

Discover other recipes