Today we dive into one of the wonders of our tradition: the legendary Mantuan Pumpkin Tortelli! These are not just plain tortelli, they are a true poetry of flavors that magically balances the sweetness of pumpkin and amaretti with the spicy and tangy touch of mustard.
When you serve them at the table, don’t expect the usual dish.
Here we’re talking about a creamy and enveloping filling that explodes in your mouth thanks to the unique contrast that only the original recipe can provide.
And the seasoning? Melted butter and crispy sage, which embrace the tortelli with simplicity and aroma, enhancing every single nuance.
This is not just a recipe, it’s an invitation to create a special moment, an opportunity to impress your guests (or yourself!) with a dish that tastes of home, history, and pure goodness. You’ll see, the homemade dough, the aroma that will fill the kitchen, is pure happiness!
Below I’ll leave you other homemade tortelli and ravioli recipes and then as always we’ll go right under the photo to discover how to prepare the Mantuan Pumpkin Tortelli!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for Mantuan Pumpkin Tortelli
- 1.75 cups all-purpose flour
- 1.75 cups semolina flour
- 4 eggs
- 2 lbs Mantuan pumpkin (net weight)
- 3.5 oz amaretti
- 1.75 oz Mantuan mustard
- 3.5 oz Parmigiano Reggiano DOP (grated)
- Half teaspoon nutmeg
- 2 pinches salt
- to taste black pepper
- to taste butter
- to taste sage (fresh)
Tools
- 1 Mold for tortelli
- 1 Pasta Machine
- 1 Bowl
- 1 Pot
Mantuan Pumpkin Tortelli Steps
Place the flour in a mound on the work surface (or in a bowl if using a stand mixer), break the eggs into the center of the mound.
Start to beat the eggs with a fork, gradually incorporating the flour from the edges. When the dough becomes too stiff for the fork, use your hands.
Knead the dough vigorously for about 10-15 minutes. You need to get a smooth, firm, and elastic dough ball.
Wrap the dough ball in plastic wrap (this prevents it from drying out) or a clean, damp cloth. Let the dough rest at room temperature for at least 30 minutes (if possible, even 1 hour).
Cut the pumpkin into thick slices removing the seeds and internal filaments, then place it on a baking sheet lined with parchment paper.
Bake in the center rack for at least 40 minutes, remove from the oven and peel off the skin letting the flesh cool.
Blend the pumpkin with the amaretti, mustard, parmesan, salt, and pepper using an immersion blender to get a homogeneous and creamy filling.
Cover the bowl and let the filling rest in the fridge for at least 30 minutes. This step is essential for the flavors to blend perfectly and the mixture to solidify, making it easier to handle for filling the tortelli.
Roll out the dough with a rolling pin or pasta machine into a thin sheet but not transparent.
From the sheet you’ve rolled out, cut strips about 2 inches wide then use a teaspoon or a pastry bag to place small mounds of filling on the pasta strip.
The classic size is that of a small nut, and you should leave a space between each mound.Fold the strip of dough over itself to completely cover the mounds of filling.
With your fingertips, gently press along the edges and in the spaces between each mound, making sure to press out all the air around the filling, then cut them with a fluted pastry wheel.We used a special mold so once the tortelli were formed, we cut them with the fluted pastry wheel.
Cook the Mantuan pumpkin tortelli in plenty of lightly salted water for 3 or 4 minutes.
Meanwhile, melt the butter with the sage leaves in a large high-sided pan.
Remove the tortelli from the water with a slotted spoon and sauté them for a few moments in the pan with the seasoning.
Serve them immediately at the table along with a small bowl of grated parmesan.
Storage and Tips
The Mantuan tortelli can be kept raw on a tray with parchment paper underneath and covered with a cloth, in the fridge for 1 day.
If you don’t cook them immediately, you can also freeze them.
To roll out the dough, you can also use a simple rolling pin and cut them with a plain pastry wheel.
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