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Start this recipe a day in advance, to give the pumpkin time to drain. The tortelli can be made up to a month ahead: place them on a tray and freeze, then transfer to a freezer bag and keep frozen until needed.
The Corker recommends: the pumpkin flesh in these tortelli suggests a soft style red wine.
Typical values per serving:
This recipe was first published in Sat Dec 01 00:00:00 GMT 2007.