Tortelli di Zucca Mantovani
Fresh egg pasta parcels from Mantua stuffed with sweet roasted squash, crushed amaretti biscuits, spiced mostarda, and Parmigiano Reggiano.
- Prep
- 60 min
- Cook
- 40 min
- Total
- 100 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 510 kcal
Equipment
- •Baking sheet
- •Pasta machine or rolling pin
- •Fluted pastry wheel
- •Large mixing bowl
- •Wide shallow pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 19 g
- carbs
- 66 g
- fibre
- 5 g
- protein
- 18 g
- calories
- 510 kcal
Instructions
- 1
Roast the squash wedges on a baking sheet at 180°C for 35 minutes until completely tender and dry.
- 2
Mash the hot squash flesh finely with a fork and let it cool completely.
- 3
Combine the cooled squash, crushed amaretti, chopped mostarda, grated cheese, nutmeg, and a pinch of salt in a bowl.
- 4
Knead the flour and eggs together on a wooden board until smooth, then wrap and rest for 30 minutes.
- 5
Roll the dough into thin pasta sheets roughly 1 mm thick using a pasta machine or rolling pin.
- 6
Cut the rolled pasta sheet into rectangles measuring roughly 6 by 8 cm with a pastry wheel.
- 7
Place a generous teaspoon of squash filling in the centre of each dough rectangle.
- 8
Fold the pasta over the filling, pressing out trapped air and sealing the edges firmly.
- 9
Cook the tortelli in gently simmering salted water for 3 to 4 minutes until tender.
- 10
Melt the butter with sage leaves in a wide pan over gentle heat until fragrant and slightly foamy.
- 11
Transfer the cooked tortelli to the pan using a slotted spoon and toss gently to coat in butter.
- 12
Serve immediately on warm plates with an extra dusting of freshly grated Parmigiano Reggiano.
Chef's tips
Bake the squash thoroughly until dry, as excess moisture makes the pasta soggy and causes parcels to burst. Leaving the filling in the fridge overnight allows the amaretti and mostarda flavours to meld harmoniously.
Ingredient substitutions
- zucca mantovana → delica squash or dense kabocha squash
- mostarda mantovana → finely minced candied fruit with a drop of mustard essence
Storage
Freeze uncooked tortelli in a single layer on trays for up to 1 month, or refrigerate cooked leftovers in an airtight container for up to 1 day.
Reheating
Gently reheat cooked tortelli in a frying pan over low heat with a small splash of water and a knob of fresh butter.
Common mistakes to avoid
- •Using watery boiled pumpkin instead of oven-roasted squash
- •Trapping air inside the parcels when sealing, causing them to burst in the water
- •Boiling the water too violently, which breaks the delicate fresh pasta edges
Serving suggestions
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