Cook the cotechino in a bain-marie for about 10 mins. Once it’s ready, let’s mince it and put it into a saucepan together with the pumpkin and two leaves of chopped sage. Sauté and mix it thoroughly. The filling now is ready.
Let’s take the dough now (of course it can be also homemade) and cut it into squares of 6 cm each side. Put the filling on each square and close them into a triangular shape and after that into the typical shape of a tortello. Brush the tortelli with egg and then put them in the oven for 10 ° minutes at 200 °C.
Tortelli can be served with a generous helping of Parmigiano Reggiano after having been pan-fried with butter.
Good appetite and happy holidays!