Tortelli di zucca
Tortelli di zucca, from above
Non vegEggLombardy

Tortelli di zucca

Pumpkin, parmesan and crushed amaretti inside fresh pasta. Sweet and savoury at once, very Mantua.

100 minTime
25 gProtein each
mildSpice
Mantua's Christmas Eve1 chapter · 1 min read

Make it your way

Grandma's wayPumpkin, amaretti, parmesan, sage butter.
The original
634kcalsame
25 gproteinsame
4 gfibresame
100minutessame

Tortelli di zucca.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2½ cups
Egg3
Pumpkin800 g, roasted
Parmesan1 cup
Almondsa few amaretti or almonds, crushed
Nutmega grating
Sugar1 tsp, if pumpkin is not sweet
Butter4 tbsp
Sage leaves8 leaves
Saltto taste

Method

4 steps
  1. 1Knead flour and eggs into a smooth dough; rest 30 minutes.
  2. 2Roast pumpkin at 200C until soft and dry, then mash with parmesan, crushed almonds, nutmeg and salt.
  3. 3Roll pasta thin, cut squares, fill and fold into triangles or rectangles, sealing well.
  4. 4Boil 4 minutes and toss in butter browned with sage. Finish with parmesan.
Serve it like this

Serve in a shallow plate with the sage butter spooned over and parmesan grated on top.

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Make it a meal

What goes with Tortelli di zucca: a bread or rice, a side, something to drink and something sweet.

Bread or rice Risotto alla zucca45 min
Bread or rice Pizza bianca40 min
On the side Insalata di farro40 min
On the side Peperonata40 min
To drink Virgin bellini8 min
Something sweet Cantucci60 min
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