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Pumpkin tortelli
Tortelli di zucca mantovani: fresh pasta filled with pumpkin, amaretti and mostarda
Tortelli di zucca are the Christmas Eve dish of Mantua, in Lombardy, where the dense orange pumpkins of the Po plain are roasted and mashed with crushed amaretti biscuits, spicy fruit mostarda and hard cheese. The filling is sweet, salty and a little hot all at once, a taste that goes back to the Renaissance Gonzaga court. They are served simply, with melted butter, sage and more cheese. Chef's tip: roast the pumpkin rather than boil it, and make the filling the day before; a dry, rested filling is easy to pipe and the flavours blend.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the filling
For the pasta
To serve
Method
0/10 doneStep 1: Heat the oven to 400°F (350°F fan). Roast 2 ⅝ lb dense pumpkin or butternut squash, skin down, for 40–45 minutes, until a knife slides through and the edges are browned.
45 minStep 2: Scrape the flesh from the skin and mash or press through a sieve. If it looks wet, stir it in a dry pan over a medium heat for 5 minutes until it holds its shape.
5 minStep 3: Mix in 2 ⅛ oz amaretti biscuits, 2 ⅛ oz mostarda di frutta (Italian mustard fruits), 2 ⅞ oz Parmigiano Reggiano, ¼ tsp ground nutmeg, 1 tsp lemon zest and ½ tsp salt. The filling should be thick enough to hold a spoon upright. Cool, cover and chill (overnight is best).
Step 4: Make a well in 14 oz Italian 00 flour on a board, crack in 4 eggs and beat them with a fork, drawing in flour bit by bit. Knead for 10 minutes until smooth and silky. Wrap and rest 30 minutes.
40 minStep 5: Roll a quarter of the dough at a time through a pasta machine (or with a rolling pin) until thin enough to see your hand through it. Cut into 7 cm squares.
Step 6: Put a teaspoon of filling in the middle of each square. Fold into a triangle, pressing out the air, and seal the edges well. Common mistake: trapping air; the tortelli burst in the water.
Step 7: Lay them on a floured tray in a single layer, not touching. They can wait an hour, or be frozen on the tray.
Step 8: Bring a large pan of water to a gentle boil with 1 tbsp salt. Cook the tortelli in batches for 3–4 minutes, until they float and the pasta edges are tender.
4 minStep 9: Meanwhile melt 2 ⅞ oz butter in a wide pan over a medium heat with 12 leaves fresh sage until it foams and smells nutty and the leaves crisp, about 3 minutes.
3 minStep 10: Lift the tortelli into the butter, toss gently with a spoon of cooking water and serve with more grated cheese.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 18 g
- Carbs
- 66 g
- Fat
- 23 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pumpkin tortelli take?
- About 120 minutes in total: 75 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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