Pumpkin Tortelli

Pumpkin tortelli are a traditional dish of Emilian cuisine, typical particularly of the Mantua area. Here I present the traditional recipe and, following my tendency to also propose an Italian touch to international recipes, I will suggest a pairing that could enrich the dish.

Ingredients

For the egg pasta:

• 400 g of soft wheat flour type “00”
• 4 eggs

For the filling:

• 600 g of yellow pumpkin
• 100 g of amaretti
• 100 g of grated Parmigiano
• 1 egg
• Nutmeg to taste
• Salt to taste
• Pepper to taste

For dressing:

• Melted butter to taste
• Sage leaves
• Grated Parmigiano to taste

Preparation

1. Start by preparing the egg pasta by pouring the flour into a mound on a work surface, break the eggs in the center and begin kneading until you obtain a smooth and homogeneous dough. Let it rest covered with a clean cloth.

2. For the filling, cook the pumpkin in the oven until it becomes soft. Then, mash it with a fork and let it cool.

3. Meanwhile, finely crumble the amaretti and add them to the cooled pumpkin along with the Parmigiano, the egg, a pinch of nutmeg, one of salt and one of pepper. Mix everything until you obtain a homogeneous filling.

4. Roll out the egg pasta into thin sheets using a pasta machine or a rolling pin. Place small amounts of filling at regular intervals on the sheet, and cover with another layer of pasta.

5. Press well around the filling to seal the tortelli, then cut them out with a fluted pastry wheel or a cutter.

6. Cook the tortelli in plenty of boiling salted water for about 3-4 minutes.

7. Drain them carefully and dress with melted butter, sage leaves and a dusting of Parmigiano.

Curiosities

Pumpkin tortelli can vary slightly in the recipe depending on the locality: sometimes mustard and lemon zest are also added to the filling for an extra touch of flavor.

If you want a more modern variation, you could try serving the tortelli with a sweet gorgonzola cream or with a dusting of chopped pistachios to add crunch and flavor. Buon appetito!