Tortelli di Zucca
Pasta parcels filled with pumpkin, amaretti, Parmesan and nutmeg, boiled for 5 minutes and served in sage butter, in 1 hour 25 minutes.
Photograph credit: Piatto tipico con tortelli caserecci conditi con funghi Prugnoli e pecorino di Sasso… by Edatoscana · Public domain · Wikimedia Commons
What Goes With It
- Sage butter
- Grated Parmesan
- Dry white wine
Sides from the same cuisine on this site: Rosemary Focaccia, Tuscan Panzanella, Ciabatta.
How to Make Tortelli di Zucca
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Knead the flour and eggs to a smooth dough for 8 minutes. Wrap and rest for 20 minutes.
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Boil the pumpkin for 15 minutes until soft. Drain and press dry in a sieve, then mash.
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Mix the pumpkin with the amaretti, Parmesan, breadcrumbs, nutmeg and salt.
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Roll the dough thin in two sheets. Spoon the filling in rows, cover with the second sheet, press out the air and cut into squares.
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Boil the tortelli in salted water for 5 minutes in batches.
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Melt the butter with the sage for 2 minutes and toss the drained pasta in it.
Related guide: Prep, cook and total time.
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A Few Notes
Press the pumpkin dry or the parcels will burst.
Chill the filling until it is firm.
Boil gently and lift the parcels out with a slotted spoon.
Keeping What's Left
Freeze uncooked on a tray, then bag, for 2 months. Boil from frozen for 7 minutes.
Questions and Answers
How long does Tortelli di Zucca take to make?
1 hour of preparation and 5 minutes of cooking, plus 20 minutes of resting, so allow 1 hour 25 minutes from start to finish. The recipe serves 6.
Nutrition per Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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