Pumpkin tortelli

Ingredients

• 360 gtype 0 flour
• 4 mediumeggs
• as neededfine salt
• 500 gDelica pumpkin, prepared weight
• 50 gMantuan apple mostarda, chopped
• 50 gParmigiano Reggiano DOP, grated
• 25 gamaretti biscuits, crushed
• ½lemon zest
• as needednutmeg
• as neededfine salt
• as neededblack pepper
• as neededbutter
• as neededsage
• as neededParmigiano Reggiano DOP, grated

Instructions

1. 1

   Roast the pumpkin

   Cut the cleaned pumpkin into slices about 3 cm thick, remove the skin and cut the flesh into similarly sized pieces. Arrange on a baking tray lined with baking paper and bake in a preheated conventional oven at 170°C for 20–30 minutes.

2. 2

   Mash the filling

   Check that the pumpkin is tender when pierced with a fork. While it is still hot, mash it into a large bowl with a potato ricer, then stir in the powdered amaretti.

3. 3

   Season the filling

   Add the chopped mostarda, grated Parmigiano Reggiano and lemon zest.

4. 4

   Chill the filling

   Season with nutmeg, salt and pepper, and mix until evenly combined and fairly dry and compact. Cover the bowl with cling film and refrigerate for about 8 hours.

5. 5

   Mix the dough

   Tip the flour onto a work surface and make a well in the middle. Pour in the lightly beaten eggs and a pinch of salt.

6. 6

   Knead and rest

   Use a fork to draw flour in from the sides, then knead by hand for about 5 minutes once the mixture becomes firmer. Shape into a ball, wrap in a cloth or cling film and leave to rest in the fridge for 30 minutes.

7. 7

   Roll the pasta

   Flatten the dough with your hands, dust it lightly with flour and pass it through a pasta machine several times, working down to the thinnest setting. Dust with a little flour as needed.

8. 8

   Fill the squares

   Cut the pasta sheet into 5–6 cm squares using a fluted pastry wheel. Put a small amount of pumpkin filling in the centre of each square; if the pasta is too dry to stick, dab it with a few drops of water.

9. 9

   Seal the tortelli

   Fold each square in half and press firmly along the edges with your fingers to seal. Repeat with the remaining pasta and filling.

10. 10

    Cook and serve

    Bring a pan of salted water to the boil while melting the butter in a frying pan with a few sage leaves. Boil the tortelli for 1–2 minutes, drain them straight into the pan of melted butter and toss briefly. Serve with a sprinkling of grated Parmigiano Reggiano.

What are pumpkin tortelli?

Tortelli are filled pasta parcels, and this version comes from Mantua in northern Italy, where it is traditionally served at Christmas. Its filling brings together pumpkin, amaretti, apple mostarda, cheese and lemon zest.

Sweet pumpkin and biscuits meet the sharp, fruity flavour of mostarda and the savouriness of Parmesan. The filling is chilled before shaping so it becomes compact enough to portion into small pasta squares.

Nutrition and macros by portion

The nutrition label shows one serving as written: 508 calories, 0g protein, 50g carbs, 25g fat.

The pasta flour supplies most of the carbohydrates, while the butter and egg pasta contribute much of the fat. Pumpkin, eggs and Parmesan add some protein, with Parmesan also contributing fat and salt. Serve with vegetables or salad to add variety and balance the plate.

The filling’s balance

Pumpkin: Delica pumpkin is specified here, with 500 g used after cleaning. Cutting it into evenly sized pieces helps it cook consistently.

Sweet and savoury: Amaretti add sweetness and body, while apple mostarda, Parmesan and lemon zest give the filling its distinctive contrast. Nutmeg, salt and black pepper round out the seasoning.

Why the filling needs chilling

Roast the pumpkin until a fork goes through it easily, then mash it while hot so it combines readily with the crushed amaretti. The finished mixture should be fairly dry and compact rather than loose.

Chilling it for about 8 hours gives the filling time to firm up for shaping. This is a substantial rest, so plan ahead; the pasta dough has a separate 30-minute rest.

Rolling and shaping the pasta

Thin pasta: Pass the rested dough through the machine several times, reducing the setting until the sheet is very thin. A light dusting of flour helps prevent sticking as you work.

Sealing: Use 5–6 cm squares and place only a small amount of filling in each centre. Fold each square in half and press the edges firmly; a few drops of water can help if the pasta has dried and will not seal.

Cooking and doneness

Cook the tortelli in boiling salted water for just 1–2 minutes, then drain them directly into the pan with melted butter and sage. The brief cooking time suits the thin fresh pasta.

Toss them gently and briefly in the butter before serving. Finish with grated Parmigiano Reggiano, as directed.

Serving the tortelli

Butter and sage keep the focus on the filling’s sweet, savoury flavour, while a final grating of Parmesan adds a salty finish. Serve the tortelli as a first course or as the centrepiece of a festive meal.

For a more balanced plate, pair a serving with a simple green salad or lightly cooked vegetables. Keep accompanying flavours fairly plain so they do not overwhelm the pumpkin and mostarda.

Recipe notes & tips

• Weigh the pumpkin after removing its skin and seeds to use the specified 500 g prepared weight.
• Crush the amaretti finely so they blend evenly into the pumpkin.
• Keep the pasta sheet lightly floured as you roll it to help prevent sticking.
• Cover pasta sheets you are not shaping straight away so they do not dry out.
• Use only a small amount of filling in each square to make the edges easier to seal.
• Have the butter and sage ready before the tortelli go into the boiling water, as they cook quickly.

Variations

• Adjust the seasoning: Taste the filling before chilling and add nutmeg, salt or pepper as needed.
• Try another pumpkin: Use a different firm-fleshed pumpkin if Delica is unavailable, while keeping the prepared weight the same.
• Change the pasta shape: Cut the rolled pasta into squares with a plain knife if you do not have a fluted wheel.
• Use a gentler finish: Reduce the butter at serving and toss the cooked tortelli carefully with sage.
• Serve with greens: Add a simple side of seasonal vegetables to make the meal feel more complete.

Common mistakes to avoid

• Uneven pumpkin pieces: They may cook at different rates; cut them to a similar size before roasting.
• Wet filling: It can be difficult to portion; roast the pumpkin until tender and chill the mixed filling for about 8 hours.
• Thick pasta: The parcels may feel heavy; keep rolling until the machine’s thinnest setting.
• Overfilling: The edges may not seal; use a small amount of filling in the centre of each square.
• Dry edges: The pasta may not stick together; dab the edges with a few drops of water before pressing them closed.
• Overcooking: Fresh pasta can become too soft; boil the tortelli for 1–2 minutes and drain promptly.

How to store

Store uncooked tortelli in a single layer, covered, in the fridge and cook them as soon as possible; the recipe does not specify a storage duration. Cooked leftovers can be refrigerated in a covered container and reheated gently in a pan, though the pasta may soften. Freeze uncooked tortelli in a single layer until firm, then transfer them to a freezer-safe container and cook from frozen, allowing extra time in the water.

Frequently asked questions