Tortelli di Zucca con Mandorle
Don't be fooled by the broth — this is not a soup recipe. Only a very small amount of broth is poured over the tortelli before serving. To grate the cheese, use the ragged-edged holes of a box grater (not the teardrop-shaped holes we recommend in our Recipe Tips). That way, you'll have the correct texture for the filling.
Active time: 2 hr Start to finish: 6 1/4 hr (includes making stock)
Cooks' notes:
·Tortelli can be formed and dried 1 day ahead and chilled in well-floured baking pan, covered with a towel and then plastic wrap.
·Spare pasta trimmings can be cooked in boiling salted water, then tossed with butter and parmesan.
