Mantovan Pumpkin Tortelli: Original Recipe and Secrets You Won’t Find
If there’s a dish that embodies autumn and Lombard culinary tradition, it’s the Mantovan Pumpkin Tortelli (original recipe). It’s not just a simple first course, but a flavor experience rooted in the history of Mantua. Making these tortelli at home, following the authentic recipe, is a rite that rewards with an inimitable taste: the balance between the sweetness of the pumpkin, the pungent hint of the mustard, and the bitterness of the amaretti. Many try to replicate them, but the true magic lies in the ingredients and proportions handed down from generation to generation. This SEO-friendly guide will reveal every step, ensuring success.
The Sweet and Sour Heart: Here’s How to Get a Perfect Filling
The secret to real Mantovan Pumpkin Tortelli (original recipe) lies in the filling, known as compenso, and the perfect symphony of flavors that distinguishes it. This differs, for example, from Emilian Pumpkin Tortelli. Contrary to what one might think, it’s not just sweet but plays on a sweet and sour and spicy contrast, typical of Renaissance cuisine. The Delica pumpkin – essential for its firm and non-watery flesh – must be baked to maximize its natural sugars.
To this silky base, the savory and decisive note of grated Parmigiano Reggiano DOP is added, along with the fragrant and spicy note of mantovan mustard (traditionally apple or pear), cut into tiny pieces to discreetly release its strength. The amaretti, finely crumbled, bring the bitter and crunchy component that balances everything, while a pinch of nutmeg and pepper completes the aromatic picture. It’s crucial that the filling rests to blend the flavors, making them more intense and complex.
Below are other fresh pasta recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 400.00 (Kcal)
- Carbohydrates 55.59 (g) of which sugars 5.97 (g)
- Proteins 13.79 (g)
- Fat 14.89 (g) of which saturated 7.98 (g)of which unsaturated 6.32 (g)
- Fibers 2.30 (g)
- Sodium 810.98 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 2 eggs
- to taste salt
- 1/2 lbs Delica pumpkin (with skin)
- 4 tablespoons Parmigiano Reggiano DOP (grated)
- 3 oz amaretti
- 3 teaspoons egg (beaten)
- 1 tablespoons mantovan mustard (apple or pear)
- 1 pinch nutmeg
- to taste pepper
- 2 tablespoons butter
- 5 leaves sage
- to taste salt
- to taste pepper
- to taste nutmeg
Tools
- Potato Masher Fousenuk Stainless Steel Potato Masher, Professional Potato Masher with Ergonomic Handle, Manual Kitchen Gadget, Folding Potato Masher for Potato Puree, Jam, Vegetables, Fruit
- Pasta Roller KitchenAid 5KSMPSA Pasta Roller, KitchenAid Stand Mixer Attachment
- Mixer Kitchenaid Stand Mixer – Artisan – Tilt-Head Stand Mixer with 3 Accessories – 4.8 L – Imperial Red
- Pastry Wheel Pastry Wheel Cutter Fresh Pasta | 2 Adjustable Smooth Blades + Saving KIT 2 Serrated Blades | Diameter 36mm in Stainless Steel and Wood Handle
Steps
Let’s start with the pumpkin: Cut the pumpkin into slices with the skin, place it on a baking sheet lined with parchment paper and cook in the oven at 356°F for about 30 minutes. It should be soft.
Meanwhile, let’s prepare the egg pasta, following all the steps you find in the recipe: Fresh pasta. Once the dough is ready, let it rest wrapped in plastic wrap for about half an hour. Meanwhile, chop the mustard, the fruit of your choice. When the pumpkin is ready, remove the skin and let it cool.
Let’s prepare the filling: Mash the pumpkin with a potato masher to extract all the dry purée. If you’re using a yellow pumpkin, it’s more watery and you’ll need to squeeze it with a cloth. Place in a bowl and add the crumbled amaretti, cheese, chopped mustard, nutmeg, and salt. Mix well, and add the egg, the amount varies depending on the softness of the dough, which should not be too runny but creamy. Set aside and let rest for at least 15 minutes. (The original recipe suggests that the filling should be stored in the fridge for at least 12 hours, so it blends well, if you have time, you can prepare it the day before)
Let’s prepare the tortelli: Roll out the pasta thinly, with a rolling pin or pasta roller, to obtain a long rectangle at least 8 inches wide. Divide in half and place small mounds of filling about 1.5 inches apart on one strip. Moisten the edges near the filling with a bit of water, place the second pasta sheet over the filling and seal each tortelli, pressing the edges to close them well. Cut out the ravioli with a round cutter of about 2.5 inches. Dust with flour and let rest for 10 minutes.
Cooking tortelli: Cook in plenty of boiling salted water for a few minutes, as soon as they float, drain and sauté in a pan with 2 tablespoons of butter, sage, salt, pepper, and a pinch of nutmeg. Serve hot!
Storage, notes, tips for Mantovan Pumpkin Tortelli (original recipe)
You can store the tortelli in the fridge well sealed for 2/3 days.
Or freeze them: After closing them, arrange the tortelli in a single layer on a tray or baking sheet lined with parchment paper, ensuring they don’t touch each other.
Place the tray in the freezer for about 1-2 hours (this is the “flash freezing” phase).
Once hardened, transfer the tortelli to airtight freezer bags for long-term storage.
For cooking, frozen tortelli should be placed directly in boiling salted water without defrosting beforehand. Cooking will only take a few more minutes compared to fresh tortelli (usually 5-7 minutes, depending on the size).
Once cooked, they should be consumed by the next day at the latest.
FAQ (Questions and Answers)
How thick should the fresh egg pasta be for Mantovan Pumpkin Tortelli (original recipe)?
The pasta for the Mantovan Pumpkin Tortelli (original recipe) should be rolled out extremely thin, almost transparent, as is traditional in Emilia and Lombardy. This ensures that the rich and spicy flavor of the filling is primarily what is tasted. The recipe calls for a simple base of all-purpose flour and eggs, worked by hand until a smooth and elastic dough is obtained, then left to rest for about half an hour before being rolled out. The shape of the tortelli is typically square or rectangular, with crimped edges.
But what makes them truly regal?
The seasoning. Forget heavy sauces; the Mantovan recipe demands the simplicity of melted butter and sage, which do not overshadow the taste of the filling, but enhance it with their aroma. The butter should be heated until it acquires a hazelnut color and a toasted aroma, the sage leaves should become crispy and then everything is poured over the freshly drained tortelli, completed with a generous sprinkle of grated Parmigiano Reggiano.
