Pumpkin Tortelli (Tortelli di Zucca)
Tortelli di zucca Say it: tor-TEL-lee dee ZOOK-kah
Tortelli di zucca are Mantua’s signature autumn pasta: thin egg-pasta parcels filled with sweet roasted pumpkin, crushed amaretti, and spicy-sweet mostarda. The filling is softened with Parmigiano and nutmeg, then the tortelli are boiled and dressed simply with browned butter and sage. The result is delicate but rich, with the squash’s sweetness balanced by the amaretti’s almond note and mostarda’s gentle bite. They are eaten across Lombardy, especially in Mantua, from late September through winter.
Pumpkin Tortelli (Tortelli di Zucca)
Tortelli di zucca
Pronounced tor-TEL-lee dee ZOOK-kah
- Serves
- 4
- Prep
- 55 min
- Cook
- 35 min
- Total
- 1 hr 30 min
- Level
- Medium
Allergens: contains gluten, milk, egg, nuts, mustard. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Pasta dough
Filling
To finish
Method
Heat the oven to 400°F (200°C). Toss the pumpkin chunks with a pinch of salt, spread on a parchment-lined baking sheet, and roast for 30–35 minutes, until tender and lightly caramelized at the edges. Mash well, then drain in a fine-mesh sieve for 15 minutes, pressing gently to remove excess liquid.
Mound the flour on a board, make a well, and add the eggs and a pinch of salt. Beat the eggs with a fork, gradually draw in the flour, then knead for 8–10 minutes, until smooth and elastic. Wrap tightly and rest for 30 minutes at room temperature.
For the filling, mix the drained pumpkin, Parmigiano, crushed amaretti, mostarda, egg, nutmeg, and 1/2 teaspoon salt in a bowl. Taste and adjust salt, then chill for 20 minutes, until firm enough to spoon.
Divide the dough into four pieces and keep the pieces you are not using covered. Roll each piece through a pasta machine to the second-thinnest setting (or by hand to about 1/16 inch/1.5 mm), dusting with flour as needed.
Cut the sheets into 3-inch (8 cm) squares. Place a rounded teaspoon of filling in the center of each square, fold in half to form a rectangle or triangle, press out the air, and seal the edges firmly. Crimp with a fork and set on a floured towel; repeat with the remaining dough and filling.
Bring a large pot of water to a boil and add the 1 tablespoon salt. In a small saucepan, melt the butter with the sage over medium heat for 2–3 minutes, until the butter is golden and smells nutty; keep warm.
Cook the tortelli in batches in the boiling water for 3–4 minutes, until they float and the pasta is al dente. Lift out with a slotted spoon, transfer to a warm platter, spoon over the sage butter, and finish with the 1/2 cup Parmigiano. Serve immediately.
Regional variants
In some kitchens a little lemon zest is added to the filling; butternut or delicata squash can replace the traditional green-fleshed zucca mantovana.
Cook's notes
- Drain the roasted pumpkin thoroughly; a wet filling will tear the pasta and make the tortelli heavy.
- Seal the edges firmly and cook the tortelli gently so they do not burst in the water.
- Mostarda varies in sweetness and heat, so taste the filling and adjust it before shaping.
Serve with
A glass of Lambrusco Mantovano or a dry white; a simple green salad afterward.
Make ahead and storage
Uncooked tortelli freeze well: arrange on a floured tray, freeze until firm, then bag for up to 2 months and cook from frozen. Cooked leftovers keep 2 days in the refrigerator.
