Tortelli di Zucca (Pumpkin Tortelli)
Category: First Courses
Serves: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (0) | 360g |
| Eggs | 4 |
| Fine salt | To taste |
| Delica pumpkin | 500g |
| Mantuan mustard | 50g |
| Parmigiano Reggiano DOP | 50g |
| Amaretti cookies | 25g |
| Lemon zest | ½ lemon |
| Nutmeg | To taste |
| Black pepper | To taste |
| Butter | To taste |
| Sage | To taste |
| Parmigiano Reggiano DOP | For garnish |
Instructions
1. Preparing the Pumpkin Filling:
Start by preparing the pumpkin filling for your Tortelli di Zucca. Begin by washing and cutting the pumpkin into slices approximately 3 cm thick. Remove the skin and then cut the pumpkin into uniform pieces, ensuring they are of similar size so that they cook evenly. Place the pieces of pumpkin on a baking tray lined with parchment paper. Roast the pumpkin in the oven at around 180°C (350°F) until it is tender. You can check if it is cooked by pricking the pumpkin with a fork—if it is soft and easily pierced, it’s ready.
Once the pumpkin is roasted, allow it to cool slightly before mashing it while still warm. Use a potato masher to create a smooth puree directly into a large mixing bowl. Add the finely chopped Mantuan mustard, grated Parmigiano Reggiano, and crumbled Amaretti cookies to the mashed pumpkin. Stir everything together until well combined.
Season the mixture with a pinch of nutmeg, salt, and freshly ground black pepper. The goal is to create a dense, well-balanced filling, so adjust seasoning to your taste. Once the mixture is thoroughly blended and has a relatively dry consistency, cover the bowl with plastic wrap and refrigerate it for at least 8 hours. This resting period will help the flavors develop and give the filling a firmer texture, making it easier to handle during the pasta assembly.
2. Preparing the Fresh Pasta Dough:
While the pumpkin filling is resting, you can prepare the fresh pasta dough. On a clean, flat surface (preferably a large wooden board), pile the all-purpose flour and create a well in the center. Crack the eggs into the well and lightly beat them with a fork.
Begin to incorporate the flour from the edges of the well into the eggs, gradually pulling more flour into the mixture until it starts to come together. Once the dough starts to form a rough mass, switch to kneading by hand. Knead the dough for about 5 minutes, or until it is smooth and elastic. If it feels too sticky, add a little more flour, but be careful not to add too much, as this can make the dough too dry.
Once the dough is smooth and elastic, shape it into a ball, cover it with a clean kitchen towel, and let it rest for 30 minutes at room temperature.
3. Rolling the Pasta and Forming the Tortelli:
After the dough has rested, it’s time to roll it out into sheets. Take a portion of the dough and flatten it slightly with your hands. Dust your work surface with a little flour, then pass the dough through a pasta machine. Start on the widest setting and gradually decrease the thickness until the dough is very thin—this should be a delicate, almost translucent sheet. If the dough starts to stick, dust it lightly with more flour.
Once the dough is rolled out, use a sharp knife or a fluted pastry cutter to divide the sheet into small squares of about 5-6 cm on each side. At the center of each square, place a small spoonful of the pumpkin filling. If the dough feels dry and the edges won’t stick together, lightly moisten them with a drop of water.
Carefully fold each square of dough in half to create a triangular shape. Press down along the edges to seal the tortelli, ensuring there are no air pockets inside. You can also press the edges with a fork to create a more decorative finish. Repeat this process until all the dough and filling are used up.
4. Cooking the Tortelli di Zucca:
To cook the tortelli, bring a large pot of salted water to a boil. Meanwhile, in a separate pan, melt some butter over low heat and add a few fresh sage leaves. Let the sage infuse the butter, releasing its aromatic fragrance.
Carefully drop the tortelli into the boiling water in small batches. They will cook quickly, in about 1-2 minutes. When they float to the surface, they are ready to be removed. Use a slotted spoon to lift them from the water and transfer them directly to the pan with the melted butter and sage.
Gently toss the tortelli in the butter to coat them, being careful not to break the delicate pasta. Once well coated, serve immediately on plates. For an extra touch of flavor, sprinkle a generous amount of freshly grated Parmigiano Reggiano over the top.
5. Serving:
Your Tortelli di Zucca are now ready to be enjoyed! The rich, sweet pumpkin filling pairs perfectly with the savory butter and sage sauce, creating a comforting and flavorful dish that is sure to impress. Serve immediately as a delightful first course for a special meal or holiday gathering.
Nutritional Information (per serving)
(Approximate values)
| Nutrient | Amount per serving |
|---|---|
| Calories | 380 kcal |
| Protein | 13g |
| Carbohydrates | 55g |
| Fiber | 3g |
| Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 120mg |
| Sodium | 250mg |
| Sugars | 5g |
Tips for Success
- Dough consistency: The pasta dough should be smooth, elastic, and not too dry. If it becomes too sticky, dust it with flour while rolling it out, but avoid using too much flour in the dough itself.
- Resting the dough and filling: Both the pasta dough and the pumpkin filling benefit from resting. This helps develop the flavors in the filling and makes the dough easier to handle.
- Variations: You can experiment by adding different herbs or spices to the pumpkin filling, such as cinnamon or cloves, to personalize the flavor.
- Freezing the tortelli: If you have leftover tortelli or want to make them in advance, they freeze well. Simply place them on a baking sheet in a single layer to freeze, then store them in an airtight container. When ready to cook, just drop them straight into boiling water without thawing.
Enjoy your homemade Tortelli di Zucca, an Italian classic that brings the cozy warmth of autumn to your table!
