Tortelli di Zucca Mantovani
Mantua's medieval Renaissance masterpiece: delicate handmade egg pasta packets filled with sweet roasted butternut squash, crushed amaretti biscuits, spicy Mostarda di Cremona, and Parmigiano.
Ingredients
- • Pasta: 300g Tipo 00 flour, 3 eggs, pinch of salt
- • Mantua filling: 600g butternut squash or Delica pumpkin (roasted until dry), 60g amaretti biscuits finely crushed, 60g Mostarda di Cremona finely minced, 80g Parmigiano Reggiano grated, 1/4 tsp nutmeg, salt and pepper
- • Sauce: 80g butter, 10 fresh sage leaves, Parmigiano Reggiano
Preparation Steps
Roast pumpkin at 180°C until dry and caramelized. Mash finely, then knead with crushed amaretti biscuits, minced spicy mostarda, grated Parmigiano, nutmeg, salt, and pepper until thick and fragrant. Chill 1 hour.
Roll pasta sheets thin. Place mounds of filling 5cm apart, fold sheet over, seal firmly pressing out air, and cut into rectangular tortelli with a fluted pastry wheel.
Boil tortelli in gently simmering salted water for 4 minutes until tender.
Melt butter in a large pan with sage leaves until nutty brown. Transfer cooked tortelli into butter, coat gently, and serve with plenty of Parmigiano Reggiano.