Pumpkin Tortelli with Sage Butter Sauce

Tortelli di Zucca Burro e Salvia (Pumpkin Tortelli with Butter and Sage)
Category: Pasta Dishes
Servings: 4

Ingredients:

Instructions:

1. Prepare the Pumpkin Filling:

   • Start by preparing the pumpkin filling, as it needs to rest in the fridge for at least 12 hours, or preferably 24 hours, to allow the flavors to meld. Begin by cutting the Mantovana pumpkin into large pieces. Place the slices on a baking sheet lined with parchment paper.
   • Roast the pumpkin in the oven until soft, about 40-50 minutes at 180°C (350°F). Once cooked, let the pumpkin cool slightly in the oven with the door slightly ajar to help it dry out and release excess moisture.
   • Once cooled, scoop out the soft pumpkin flesh using a spoon or melon baller, placing it into a bowl.

2. Prepare the Mustard and Amaretti:

   • Finely chop the Mantovana mustard (made from pears or quince), either by hand or using a meat grinder for a smoother consistency.
   • Crumble the amaretti cookies into small pieces to add texture and sweetness to the filling.

3. Mix the Filling:

   • To the cooled pumpkin flesh, add the prepared mustard and crumbled amaretti cookies. Stir until well combined.
   • Grate the Grana Padano DOP cheese and add it to the mixture, followed by the egg. Stir until the egg is fully incorporated into the mixture.
   • Season the filling with salt and a touch of freshly grated nutmeg to taste. Cover the bowl with plastic wrap and refrigerate the filling for at least 12 hours, or ideally, 24 hours.

4. Make the Fresh Pasta Dough:

   • The following day, prepare the fresh pasta dough. Sift the all-purpose flour into a large mixing bowl. Add the eggs to the flour and begin mixing with your hands or a fork.
   • If the dough is sticky, gradually add more flour, but be careful not to add too much. On the other hand, if the dough feels too dry, add a small amount of room-temperature water to achieve the right consistency. The dough should be firm and smooth.
   • Once the dough is mixed, shape it into a ball and let it rest for at least 30 minutes under a clean kitchen towel or plastic wrap.

5. Roll Out the Pasta:

   • After resting, roll out the dough on a lightly floured surface using a rolling pin or pasta machine. Aim for a thickness of about 1-2 mm (0.04 – 0.08 inches).
   • Cut the sheet into a long rectangle (approximately 9 cm wide). Using a teaspoon or small scoop, place small mounds of the pumpkin filling (about 15g per mound) along the top edge of the pasta strip, leaving about 1 cm of space from the edge.
   • Ensure there is enough space between each mound (about 3 cm apart) to form the individual tortelli.

6. Shape the Tortelli:

   • Carefully fold the pasta over the filling, enclosing each mound of filling to create a pocket. Press gently between each mound of filling to ensure the pasta seals tightly.
   • Using a crimped pasta cutter or a sharp knife, cut out the individual tortelli, pressing along the edges to ensure they are sealed properly.
   • Continue until you’ve used up all the dough and filling. You should have approximately 40 tortelli.

7. Cook the Tortelli:

   • Bring a large pot of salted water to a boil. Carefully add the tortelli to the boiling water, cooking them in batches if necessary. The tortelli will float to the surface when they are done, which should take about 3-4 minutes.
   • Once cooked, remove the tortelli using a slotted spoon and set them aside.

8. Prepare the Butter and Sage Sauce:

   • While the tortelli are cooking, prepare the sage butter sauce. In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter is golden brown and fragrant, about 3-4 minutes.
   • Season the butter sauce with a pinch of salt and freshly ground black pepper.

9. Finish the Dish:

   • Once the tortelli are cooked and drained, transfer them to the skillet with the sage butter sauce. Gently toss the tortelli in the sauce, ensuring they are well coated.
   • Sprinkle with grated Grana Padano DOP cheese for added richness and flavor. Serve immediately, garnished with a few fresh sage leaves for an elegant presentation.

Serving Suggestion:
These Tortelli di Zucca are best served as a luxurious first course in a multi-course meal. Their rich pumpkin filling paired with the nutty, fragrant sage butter sauce creates an irresistible combination of flavors, making them perfect for special occasions or a festive holiday dinner.

Nutritional Information (per serving):

These figures are approximate and may vary depending on specific ingredient brands and portion sizes.

Tortelli di Zucca Burro e Salvia combines the warmth and sweetness of roasted pumpkin with the delicate richness of sage-infused butter. Each tortello is a small piece of heaven, crafted to perfection and ideal for savoring with a glass of light white wine or a hearty red wine. With its delightful balance of sweet and savory notes, this dish will transport you straight to the heart of Italian autumn.