📝 About This Recipe
A masterpiece of the Lombardy region, these Tortelli di Zucca represent the perfect Italian balance between sweet and savory. The filling features the velvety sweetness of roasted Mantuan pumpkin, sharpened by spicy Mostarda di Mantova and the distinct crunch of Amaretti cookies. Wrapped in a silky, hand-rolled egg pasta, this dish is a culinary journey through the misty plains of Northern Italy, traditionally served during the festive winter season.
🥗 Ingredients
The Pumpkin Filling
- 1 kg Butternut Squash or Kabocha (Mantuan) Pumpkin (unpeeled, seeds removed)
- 100 g Amaretti Cookies (finely crushed into crumbs)
- 80 g Mostarda di Mantova (Mustard-flavored candied fruit) (finely minced with its syrup)
- 150 g Parmigiano Reggiano (aged 24 months, finely grated)
- 1/2 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Lemon Zest (finely grated)
- to taste Salt
The Fresh Pasta Dough
- 400 g 00 Flour (plus extra for dusting)
- 4 pieces Large Eggs (room temperature)
- 1 teaspoon Olive Oil (optional, for elasticity)
The Sage Butter Sauce
- 150 g Unsalted Butter (high quality European style)
- 12-15 pieces Fresh Sage Leaves (whole)
- 50 g Parmigiano Reggiano (for finishing)
- 1/4 cup Pasta Water (reserved from boiling)
👨🍳 Instructions
-
1
Preheat your oven to 180°C (350°F). Cut the pumpkin into large wedges, place them skin-side down on a baking sheet lined with parchment paper, and roast for 45-50 minutes until the flesh is very tender and slightly caramelized.
-
2
While the pumpkin roasts, prepare the dough. Pile the flour on a wooden board, create a wide 'well' in the center, and crack the eggs into it. Add the olive oil if using.
-
3
Using a fork, whisk the eggs gently, gradually incorporating flour from the inner walls of the well until a thick paste forms. Switch to your hands and knead the dough for 10 minutes until smooth, elastic, and satin-like. Wrap in plastic and rest for at least 30 minutes at room temperature.
-
4
Once the pumpkin is cooked, scoop the flesh away from the skin. Pass it through a food mill or potato ricer into a large bowl. If the puree seems watery, sauté it in a dry pan for 5 minutes to evaporate excess moisture.
-
5
Add the crushed Amaretti, minced Mostarda, Parmigiano Reggiano, nutmeg, and lemon zest to the pumpkin. Mix thoroughly until you have a stiff, homogeneous paste. Season with salt. Let the filling rest for at least 30 minutes (ideally overnight in the fridge) to allow flavors to meld.
-
6
Divide your pasta dough into four pieces. Using a pasta machine, roll one piece at a time (keeping the others covered) starting from the widest setting and finishing at the second-to-thinnest setting (usually number 7 or 8).
-
7
Lay the pasta sheet on a floured surface. Place small mounds (about 1 rounded teaspoon) of filling along the sheet, spaced about 5cm (2 inches) apart.
-
8
Fold the pasta sheet over the filling. Press firmly around each mound with your fingers to expel all air—this prevents the tortelli from bursting during boiling.
-
9
Using a fluted pasta wheel, cut the tortelli into rectangles (roughly 4x6cm). Place the finished tortelli on a tray dusted with semolina flour.
-
10
Bring a large pot of salted water to a gentle boil. In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to foam and turn a light nut-brown color.
-
11
Drop the tortelli into the boiling water. Cook for 3-4 minutes; they are ready shortly after they float to the surface. Use a slotted spoon to transfer them directly into the sage butter skillet.
-
12
Add a splash of pasta water to the skillet and toss gently for 1 minute to emulsify the sauce. Remove from heat, sprinkle with extra Parmigiano, and serve immediately.
💡 Chef's Tips
Always roast the pumpkin rather than boiling it to ensure the filling isn't soggy. If you cannot find Mostarda di Mantova, a mix of finely chopped candied ginger and a drop of mustard oil is a decent substitute. The filling is actually better if made 24 hours in advance; the Amaretti need time to absorb the moisture of the pumpkin. When sealing the pasta, ensure there are no air bubbles, as air expands when heated and will cause the pasta to break. Use a wooden board for kneading pasta dough—the texture of the wood creates a 'rougher' pasta that holds sauce much better.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Lugana or a lightly sparkling Lambrusco Mantovano. Serve as a 'Primi' course followed by a light roasted veal or braised radicchio. A final dusting of crushed Amaretti on top adds a sophisticated textural contrast. For a modern twist, add a few drops of high-quality traditional balsamic vinegar from Modena just before serving. Accompany with a simple arugula salad dressed with lemon to cut through the richness of the butter.