Anna Chiarini's recipe: Pumpkin tortellini with duck ragout and truffles ('Cappellacci di zucca alla ferrarese').


  • 500 g wholemeal flour
  • 4 eggs
  • 1,5 kg pumpkin
  • 100 g parmesan cheese Parmesan cheese
  • 50 g breadcrumbs
  • Nutmeg
  • Salt
  • 200 g duck breast high quality
  • 1 shallot
  • Truffles choose the seasonal variety
  • Extra Virgin Olive Oil - Reserva Familiar Picual Castillo de Canena


  • To prepare the filling for the tortellini, start by cutting the pumpkin and baking it for one hour at 180ºC. Separate the pulp from the rind and pass it through a sieve. Then place in a bowl.
  • When it has cooled, add the Parmesan cheese, breadcrumbs, nutmeg and salt. Mix everything together and set aside.
  • For the dough, start by kneading the flour together with the eggs and salt, until it has a smooth and homogeneous consistency. Roll out the dough on a surface (never too thin because it could break), and cut out squares of about 5 cm.
  • Next, spoon the filling into the centre, fold it into a triangle and glue the ends together with water.
  • Finally, cook the tortellini in a pot with water and salt, and remove them when they float with the help of a slotted spoon.
  • Meanwhile, finely slice the duck breast. Caramelise the shallots and then add the duck. Let the meat get a little crispy.
  • Finally, add the truffle.