Crispy Pumpkin Purses

Prepare pastry: Combine flour, oil, and salt in the food processor. Pulse several times until the mixture looks like cornmeal. Add egg and water, and process until the dough forms a ball. Remove the dough and knead for several minutes until it forms a smooth, elastic dough. Add a little flour if the dough seems sticky. Set aside.

Prepare filling: Place a medium sauté pan over medium heat. Lightly coat the bottom of the pan with olive oil. Sweat the shallots until they are very soft and fragrant, about 15 minutes. Add the garlic and continue cooking for 5 more minutes until the garlic is soft.  Add the pumpkin puree. Stir to combine. Transfer the mixture to a large bowl and allow to cool completely. Add rice, eggs, and cheese; mix thoroughly.

Assembly: Using a pasta machine or on a large work surface, roll the dough on a lightly floured surface until it is very thin. Cut the dough into long thin rectangles, 1 ½ inches wide.Scoop walnut-size spoons of filling and position them 1 ½ inches apart on the dough.  Brush the dough around the filling with the egg wash.  Fold the dough over the filling and crimp with a fork for a decorative edge. Cut the tortelli using a pizza or pasta cutter. Line a plate with paper towels. Heat 2 inches oil in a deep saucepan to 360° F. Fry the tortelli, 3 to 4 at a time, until they are golden brown and puffed, about 5 minutes. Drain on lined plate. Sprinkle with grated Parmesan cheese and sea salt.