Tortelli di Zucca

Name: Tortelli di Zucca
Yield: 3 servings
Cuisine: Italian
Ingredients: 300g '00' flour and 3 eggs, for the pasta; 1kg pumpkin, roasted and mashed; 80g amaretti biscuits, crushed; 60g mostarda (fruit in mustard syrup), chopped; 80g grated Parmesan, plus extra to serve; A grating of nutmeg; Butter and sage leaves

Tortelli di zucca/tor-TEL-lee dee TSOO-kah/

Also known as: Tortelli di Zucca Mantovani, Pumpkin Tortelli, Mantuan Pumpkin Ravioli

About this dish

Pasta parcels filled with sweet roasted pumpkin, amaretti, mostarda and Parmesan, served with butter, sage and more Parmesan.

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Ingredients

🌾300g '00' flour and 3 eggs, for the pasta

🎃1kg pumpkin, roasted and mashed

🍪80g amaretti biscuits, crushed

🍐60g mostarda (fruit in mustard syrup), chopped

🧀80g grated Parmesan, plus extra to serve

🌰A grating of nutmeg

🧈Butter and sage leaves

Method

Serves 3

Mix the pumpkin, amaretti, mostarda, Parmesan and nutmeg into a thick filling.

Roll the pasta thin and cut into squares.

Put a spoonful of filling on each, fold over and seal.

Boil for 3–4 minutes until they float.

Toss in melted butter and sage and serve with Parmesan.

✓ What Makes it Authentic

Tortelli di zucca are a speciality of Mantua, traditionally eaten on Christmas Eve, with a sweet-savoury filling dating back to Renaissance courts.

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