Pumpkin Tortelli; recipe from Mantova.
Seasoned with butter and sage and made with amaretti bicuits in the filling, these traditional pumpkin tortelli are a divine historical stuffed pasta from Mantova in Northern Italy.
Tortelli di Zucca.
Pumpkin tortelli actually date back to the Renaissance, when pumpkins first arrived in Italy from Central America. Rich stuffed pastas were very popular among the ruling classes and nobility at the time. In fact, the first written mention of pumpkin tortelli was in 1544 by Cristoforo Messisbugo, a Ferrarese cook who worked for the ruling Gonzaga family in Mantova. He refers to them in his recipe book as ‘turtell’ or ‘riturtell’.
A traditional Christmas dish.
However, pumpkin tortelli also became popular with the peasant population because pumpkins were actually considered humble food. Plus, stuffed pasta dishes were a nutritious and economical way to use up leftover pasta or othher ingredients. Eventually pumpkin tortelli became a traditional Christmas Eve dish in the towns and areas where it is most eaten.
This is probably because these tortelli are made without meat and, as I have mentioned in other recipe posts, Christmas Eve is a religious day of fasting and abstinence in many Italian homes. Italians call these days giorni di magro (meaning lean days) and the dishes themselves ‘piatti di magro’ (meaning lean plates).
Different versions of pumpkin tortelli.
Slightly different versions of pumpkin tortelli are made in many towns and provinces in Lombardy and Emilia-Romagna. In some places, they also serve them with tomato sauce. However, this recipe is based on what many feel is the most famous type of pumpkin tortelli, that from Mantova.
This version of Pumpkin tortelli
Having said that, I should mention that one traditional ingredient is missing from my recipe. I mean I didn’t use it. Instead, I added a little lemon zest. This is because I didn’t have any and it’s not so easy to come by outside of Northern Italy. I’m talking about Mantovana Mostarda, a local condiment made with quince and mustard essence that Northern Italians often eat with cheese or boiled meats.
Even if made without the mostarda, these tortelli are absolutely divine. The pasta is quite simple to make and the filling contains roasted pumpkin, eggs, crushed amaretti, grated Grana Padano or Parmigiano Reggiano. a little lemon zest and nutmeg. However, for best results, it’s traditional to make the filling the day before and leave it in the fridge for 24 hours or at least overnight.
Can pumpkin tortelli be frozen?
Once you have made them, you can freeze these pumpkin tortelli uncooked. Spread them on a try in the freezer first and when they are frozen, transfer them to a freezer bag. You can cook them from frozen. But, better a few at a time, otherwise the water temperature will drop.
This is a great recipe for a festive menu during the upcoming holidays. Italians serve pumpkin tortelli as a primo (first course) before the main course. Why not add an Italian touch to your holiday menu and include this divine dish?
If you make this pumpkin tortelli recipe, I’d love to hear how it turns out. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
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Pumpkin Tortelli with Amaretti biscuits.
Ingredients
For the pasta
- 14 ounces Italian '00' flour You can also use all purpose flour to make pasta)
- 4 eggs
- 1 pinch salt
For the filling
- 2.2 pounds pumpkin Italians use pumpkins from Mantova like Delica. Try to use a pumpkin with bright orange slightly sweet flesh.
- 2 eggs
- 3.5 ounces Grana Padano or Parmigiano Reggiano (3.5 oz) grated Strict vegetarians should use a vegetarian cheese.
- 3.5 ounces Amaretti biscuits (3.5 oz) crushed
- 1 lemon for zest
- ½ teaspoon nutmeg freshly grated
- salt to taste
- 3 tablespoon Mostarda Mantovana optional but leave out lemon zest if you use mostarda
For the dressing
- 3 ounces butter
- 6-8 sage leaves
- grana or parmigiano as required
Instructions
Make the filling
- Grind the amaretti biscuits in a food processor or crumble them finely using your hands. If using, chop the mostarda as finely as possible.
- Cut the pumpkin into large pieces, remove the seeds and cook it in the oven at 200° for about 20 minutes. Cooking time will vary depending on the size of your pumpkin pieces and your oven. You need it to be soft and slightly browned on the outside.
- You can also steam the pumpkin but the original method is ‘baked’and the taste will be slightly less sweet. Remove the peel from the baked pumpkin pieces and place the pulp in a bowl, puree it with a fork or hand held blender. It needs to be a little rough, not too smooth.
- Add the grated cheese, the crumbled amaretti, the chopped mostarda (if you have it), the eggs, a little grated nutmeg, the zest of one lemon and a little salt. Mix the ingredients well until you have a homogeneous mixture. Cover the bowl and let it rest for 24 hours or overnight in the fridge or a cool place.
Make the pasta
- Sift the flour into a little mound on a pastry board, make a well in the middle, then add in the eggs. (you can do this first part in a bowl or stand mixer. Then turn the dough out onto a pastry board and finish kneading by hand)
- Mix and knead the ingredients by hand until you obtain a soft and non-sticky mixture. If it is too sticky (it may depend on the degree of absorption of the flour) add a little more flour. If, on the other hand, the dough is dry, you can moisten it by adding a little water at room temperature.
- However, it’s advisable to respect the egg to flour ratio to obtain a perfect egg pasta.
- Roll the dough into a ball and wrap it in transparent film. Let it rest at room temperature in a cool place for at least 30 minutes. Then take the dough and divide it into about 4 parts (as you work it, leave the rest covered with cling film so it won’t dry out). Use a rolling pin or pasta machine to make rectangles that are about 1 mm thick.
- Place the ready rolled out dough rectangle on a lightly floured work surface, cut it with a pastry cutter to make a strip about 9-10 cm wide. Place some teaspoons of filling along the upper part of the strip (leaving at least 1 cm from the edge) and 2-3 centimeters from each other. Fold the strip of fresh pasta over to cover the filling. If the dough is a bit 'dry, you can brush it slightly with a little water.
- Press between the spaces of the small pieces of filling to remove any air and prevent the dough from separating. Then cut out the tortelli with a serrated pastry wheel. The shape and size of the tortelli can vary according to taste and traditions. I made them rectangular and I also made some semi-circular by using a round pastry cutter!
- Repeat with the other pieces of dough. As you make the tortelli, place them on a tray lined with lightly floured dry paper or kitchen cloth. Continue until you finish the fresh pasta and the stuffing.
Finish the dish
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- While the water is boiling, melt the butter in a small frying pan or skillet. Add the sage leaves and cook until they start to crisp. Remove from the heat.
- Cook the tortelli in the boiling water until they rise to the surface. Should be about 4-5 minutes depending on the size and amount of filling. (remove and try one if they don't seem to rise.
- Remove the tortelli from the water with a slotted spoon and add to the pan with the sage butter. Mix a little so the tortelli are coated in the butter and then plate with a sprinkling of grated cheese. Serve immediately.
Notes
Nutrition
Pin for later.
Cheese Curd In Paradise says
That filling is stunning. I would love the eat a plate of this pasta for dinner!
Jacqui says
Grazie! Yes the filling in these tortelli is divine! Hope you'll make some yourself!
Lauren Vavala | DeliciousLittleBites says
The flavors in this recipe are so, so good! The use of amaretti biscuits is just such a great idea - yum!
Jacqui says
Thanks so much Lauren! I LOVE the use of amaretti in the filling for these tortelli! So scrumptious!
Kelly Anthony says
I'm drooling over this pumpkin tortelli recipe. I wish I could take a bite right now. Thank you for sharing!
Jacqui says
Happy you like this recipe Kelly! I have to say these tortelli are to-die-for delicious!
Heidy L. McCallum says
This was an excellent read thanks for the bits of history and an amazing new recipe to try.
Jacqui says
So glad you liked this post and recipe Heidy! I love researching the history of food and recipes and sharing it with my visitors! It's so nice to hear these bits of information are appreciated!
Matt @ Plating Pixels says
Never made them homemade but looks like a fun recipe for date night!
Jacqui says
This is a perfect date night recipe Matt! Definitely the way to win hearts!
Mary Bostow says
this looks amazinnnngggg! i can NOT wait to try making this! Wow and wow, this is so delicious and it makes my mouth watering
Jacqui says
Thanks so much Mary! I'm thrilled you like this recipe! I'm sure you'll totally fall in love with these tortelli when you make them!
Catherine Brown says
These flavors go so well together! I never thought to use amaretti in my pumpkin ravioli... now I want to try this! 🙂
Jacqui says
Grazie Catherine! Yes this is such a flavourful recipe and the amaretti make it extra special! Hope you'll give it a try!
Kacie Morgan says
This would be an alternative kind of dish to tuck into over the festive season.
Jacqui says
I agree Kacie! In fact, this is a traditional Christmas dish here in Northern Italy! However, I think it's perfect for any special occasion!
Stine Mari says
I love reading about the origin of dishes. Kind of feels closer to the history, can imagine people were sitting and eating the same thing I am eating now. And pumpkin and sage are two of my favorite ingredients when it comes to pasta, so I will definitely need to make this!
Jacqui says
I love discovering the origins of recipes too Stine! It's amazing that this dish has been eaten in Italy for hundreds of years!
Linda says
Love this recipe! Homemade pasta is the best and this pumpkin tortelli is something I need to try asap.
Jacqui says
Thanks so much Linda! Yes, homemade pasta is the best! Apart from the fact it tastes better and is probably healthier, it's so satisfying to make your own! This is definitely a homemade pasta recipe that will wow your guests too!
Amanda says
I'm so into the idea of stuffed pumpkin pasta! It sounds like everything I love in one little bite. Can't wait to try these!
Jacqui says
Pumpkin filled pasta is so delicious Amanda! I'm sure you'll absolutely love these tortelli if you make them!
Danielle Wolter says
These look incredible. I am loving the pumpkin filling for this time of year. Great recipe!
Jeannette (Jay Joy) says
I love the little history lesson on these. How amazing! Very cool. SO the weirdest thing... I live in Tonga and it has hundreds of little islands surrounding it. I went to an outer island to a lady's restaurant who was from Europe. I had her pumpkin ravioli and they were amazing! I can't wait to try this tortellis! Is a tortelli the same as a ravioli?
Michelle says
Pumpkin is just the best, its so comforting and reminds me of fall each and every time, what a great idea!
Elaine Benoit says
How fun!! Love the background and these tortelli look fabulous! I love homemade pasta so I have to try this asap!
kim says
Yum! I always love that pumpkin flavor!
Krista Price says
I really enjoyed reading this post and learning about the origins of tortelli and pumpkin in Italy! These pumpkin tortellis look incredible!
Tawnie K Kroll says
This recipe is incredible! So creative!
Gloria says
I am a pumpkin lover...ALL ways. This looks great. I just might make this for Valentine's Dinner....add a bottle of wine and some candlelight. Who needs high priced restaurants. This will be perfect.
Alyssa Pera says
These look heavenly. The homemade pasta is so tender! I recently had pumpkin ravioli for a Thanksgiving meal, and it became my new favorite holiday treat.