The gluten-free pumpkin tortelli filled with the mixture of classic pumpkin tortelli with certified gluten-free ingredients are sweet and creamy, wrapped in a butter, sage, and Grana sauce. These pumpkin tortelli can be stored for a day in the fridge wrapped in a cotton cloth or frozen and cooked directly in boiling water without thawing. Try them also with a good ragù and parmesan.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 2/3 cups flour (for gluten-free pasta)
- 3 eggs
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 2.2 lbs Mantua pumpkin
- 2.8 oz Mantua mustard (gluten-free)
- 3.5 oz amaretti (gluten-free)
- 2.8 oz Grana Padano DOP
- 1 egg
- 1 pinch nutmeg
- salt
- pepper
- 1/2 lemon
Tools
- 1 Baking sheet
- 2 Bowls
- 1 Pastry board
- 1 Rolling pin
Steps
Cook the pumpkin cut into small pieces for about 40 minutes at 320°F.
Let it cool down and mash it with a potato masher or a blender.Crumble the amaretti in a bowl and add the pumpkin puree, lemon zest, egg, Grana, nutmeg, and chopped mustard.
Adjust with salt and pepper and mix well.In a bowl, pour the flour, eggs, oil, and salt.
Gently beat the eggs with a fork, then slowly start to mix in the flour.
Continue working the ingredients with your fingers until all the flour is incorporated into the eggs.
Then knead the dough well until you obtain a smooth and homogeneous mixture.
Form a dough ball and let it rest for 15 minutes covered with plastic wrap.Take back the dough and roll it out on the well-floured pastry board, rolling the pin in all directions.
Roll the dough into a thin sheet.
Or use a pasta machine.
Make long strips of pasta.
Place a little filling with a teaspoon, forming several heaps.
Lay another sheet over the filling.
Press out the air well and seal.
Cut the tortelli with a scalloped cutter.
Place on a slightly floured tray.
WARNING: consult the Italian Celiac Association’s handbook and read the ingredients carefully to ensure they are free from gluten contamination.
Tips
They can be frozen directly on the tray.
Then place them in bags.
Store in the freezer and cook directly when frozen.
FAQ (Questions and Answers)
Can I make the gluten-free pumpkin tortelli lactose-free as well?
The recipe includes Grana Padano DOP with reduced lactose content, but if that’s not sufficient, you can opt for a longer aging or replace it with a plant-based product.
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