Tortelli Di Zucca (Pumpkin Tortelli) L a Time
Description
These Tortelli di Zucca are a sophisticated Italian classic featuring a delicate pasta wrapper filled with a unique mixture of roasted pumpkin, sweet amaretti cookies, and tangy Mostarda di Cremona. The filling offers a complex balance of flavors, combining the earthy sweetness of squash with the sharp, fruity heat of mustard-preserved fruit. Tossed simply with melted butter and Parmigiano-Reggiano, these tortelli highlight the quality of the ingredients without overwhelming them. This dish is perfect for special occasions, holiday dinners, or when you want to impress guests with authentic Northern Italian cuisine. While labor-intensive to shape, the result is a rich, comforting, and visually stunning main course that feels both rustic and refined.Ingredients
Directions
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Cut the pumpkin or squash into sections and remove the seeds and stringy pulp.
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Place the squash sections in a baking pan and bake at 350&# 194;°F (175ðC) until tender, approximately 45-60 minutes.
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Pass the cooked squash through a food mill or sieve into a large bowl to create a smooth puree.
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Add the finely chopped Mostarda di Cremona, finely ground Amaretti cookies, 2 tablespoons of Parmigiano-Reggiano, and a dash of ground nutmeg to the squash puree.
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Season with salt and pepper to taste, then mix well.
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Taste the filling; it should have a definite mustard heat. If not, add up to 1 teaspoon of dried mustard powder.
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Check the consistency of the filling; it should be fairly firm and hold together when formed into a ball. If too wet, add up to 2 tablespoons of bread crumbs.
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In a separate bowl, mix the all-purpose flour and beaten eggs to form a dough.
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Knead the dough until smooth, then wrap tightly in plastic wrap and let it rest for at least 30 minutes.
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Divide the dough into four quarters. Work with one portion at a time, keeping the rest wrapped.
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Roll out the dough on a pasta machine to the next-to-thinnest setting.
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Cut the pasta sheet into long strips, then cut the strips at 2-inch intervals to form squares.
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Place a small ball of filling, slightly smaller than a walnut, in the center of each square.
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Fold the square diagonally to form a triangle, pressing out air bubbles to seal.
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Fold the base of the triangle up over the filling to form a "paper hat" shape, pressing the sides firmly to seal.
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Place the shaped tortelli on a floured kitchen towel and repeat until all dough and filling are used.
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Sprinkle 1.5 tablespoons of Parmigiano-Reggiano into a heated serving dish.
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Melt unsalted butter in a saucepan.
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Bring a large pot of salted water to a boil. Cook the tortelli for 4 to 5 minutes, or until they float and the pasta is cooked.
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Carefully remove the tortelli with a slotted spoon, avoiding breaking them.
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Place the cooked tortelli into the serving dish over the cheese.
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Sprinkle with another 1.5 tablespoons of Parmigiano-Reggiano.
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Pour the melted butter over the tortelli and toss gently to coat.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 25.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 0.5g2%
- Sugars 2.7g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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