ReceptnaptárTortelli di zucca (pumpkin-filled pasta)
Tortelli di zucca is the festive stuffed pasta of the Mantua region: sweet squash, Parmesan and amaretti biscuits, with sage butter. The sweet-and-savoury contrast of the filling is one of the specialities of northern Italian cooking, and a Christmas tradition.
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Ingredients
Method
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- Heat the oven to 200°C (180°C fan). Cut the squash into slices, place on a baking tray and roast for 30-35 minutes, until completely soft; let it cool, scoop out the flesh and drain it in a sieve.
- Knead the flour and eggs into a smooth dough, wrap in cling film and rest for 30 minutes.
- Mix the squash with the Parmesan, nutmeg, amaretti and a little salt to make a thick, spreadable filling.
- Roll out the dough thinly (1 mm), cut it into 5x5 cm squares, put a spoonful of filling in the middle of each, fold over and seal the edges well.
- Cook the tortelli in boiling, salted water for 3-4 minutes, until they float.
- Melt the butter with the sage over low heat until golden brown, lift in the pasta and toss, and serve with plenty of Parmesan.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The filling shouldn't be watery: drain the roasted squash, or the pasta will burst.
- Roll the dough thin, but not too thin, or it will come open as it cooks.
- You can freeze the finished tortelli on a floured tray and cook them from frozen.
Frequently asked questions
Can I make it without amaretti?
You can leave them out, or replace them with a little sugar, honey and lemon zest.
Can I make it ahead?
Yes, they can be frozen raw for 2 months.
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