Pumpkin Tortelli are a typical dish from Northern Italy, the most famous being Mantuan tortelli, stuffed with a mixture of baked or boiled pumpkin, amaretti, mustard, parmesan, and nutmeg. This dish is also found with variations in the nearby provinces of Cremona, Parma, Reggio Emilia, and Ferrara. In Ferrara, we find pumpkin cappellacci where amaretti and mustard are absent and the violina pumpkin is used, in Reggio Emilia only apple mustard is found, while in Cremona Cremonese mustard is used.

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Difficulty: Medium
Cost: Medium
Preparation time: 1 Hour
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

3 eggs
2 1/2 cups all-purpose flour
2 lbs Mantuan pumpkin
3 oz Cremona mustard
3 oz amaretti
3 1/2 oz Grana Padano DOP
1 egg
1 pinch nutmeg
1/2 lemon (zest)
salt
pepper

Tools

1 Pastry board
1 Rolling pin
1 Bowl
1 Baking tray
1 Pastry wheel

Steps

Bake the pumpkin cut into small pieces for about 40 minutes at 320°F.
Let it cool and mash into a puree using a potato masher.
Place the flour in a fountain on a preferably wooden pastry board. Break the eggs into the center of the flour. Slightly beat the eggs with a fork and then slowly start to incorporate the flour.
Continue to knead the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until smooth and homogeneous.
Form a dough ball and let it rest for half an hour covered with plastic wrap.
While the dough is resting, prepare the filling.
Crumble the amaretti into a bowl and add the pumpkin puree, lemon zest, egg, parmesan, nutmeg, and chopped mustard.
Adjust with salt and pepper and mix well.

Take the dough ball and roll it out on the well-floured pastry board by rolling the pin in all directions.
Roll out the dough into a thin sheet and roll from the bottom edge without pressing.
Alternatively, roll out the sheet with a pasta machine.
Form long strips of dough.
Place some filling with a teaspoon or with the help of a piping bag, forming several mounds.
Fold the dough over the filling, making sure to remove any air and seal it.
Cut the tortelli with a fluted pastry wheel.
Place on a lightly floured tray.
They can be frozen, or cooked and seasoned with butter and sage.