The Secrets of Piacentini Pumpkin Tortelli: You’ll Only Make Them This Way!
The Soul of Autumn on the Plate: The Tradition of Piacentini Tortelli.
Piacentini pumpkin tortelli represent a true ode to the culinary tradition of Emilia-Romagna, a dish that, despite its simplicity, encapsulates history, authentic flavors, and love for good food. Unlike other regional variants, the Piacentini recipe is distinguished by a filling that enhances the natural sweetness of the pumpkin (often the Delica, firm and compact) skillfully balanced by the savory taste of Grana Padano DOP, a sprinkle of pepper, and the unmistakable aroma of nutmeg.
The preparation of the filling is a crucial step: the pumpkin is baked in the oven to concentrate its flavor and reduce its moisture, ensuring a dry and intense puree. It is essential to let the mixture rest, ideally overnight, so that the aromas blend perfectly, making the Piacentini pumpkin tortelli unforgettable. The fresh egg pasta, rolled thin, envelops this culinary treasure waiting to be seasoned.
From the Dough to the “Tail”: The Perfect Shape and a Chef’s Seasoning.
To make the true Piacentini pumpkin tortelli, a perfect filling is not enough; you also need the characteristic shape. Although the triangular option is common, the real Piacentini gem is the preparation with the shape of tortelli with a tail, a distinctive sign that testifies to its origin and artisanal mastery. But such a dish deserves a seasoning worthy of it: tradition wants the Piacentini pumpkin tortelli to be enhanced by the simple yet unparalleled combination of melted butter and fresh sage leaves.
The final addition of abundant grated Grana Padano in the pan creates an enveloping cream that binds it all, offering a warm and rustic contrast, ready to conquer even the most demanding palates.
Below are other pumpkin first courses:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 664.17 (Kcal)
- Carbohydrates 76.73 (g) of which sugars 8.40 (g)
- Proteins 36.89 (g)
- Fat 26.01 (g) of which saturated 16.80 (g)of which unsaturated 8.49 (g)
- Fibers 3.39 (g)
- Sodium 1,081.03 (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
- 4 cups all-purpose flour
- 5 eggs
- to taste salt
- 3.3 lbs Delica pumpkin
- 2 1/2 cups Grana Padano DOP (grated)
- to taste salt
- to taste pepper
- to taste nutmeg
- 2 tbsps butter
- 3/4 cup Grana Padano grated
- to taste salt
- to taste pepper
- 1 pinch nutmeg
Tools
- Pasta Maker Imperia Ipasta Classic Pasta Machine, Fresh Pasta in Steel, Manual Roller with Crank, for Lasagna, Tagliolini, Fettuccine, 100% Made in Italy
- Pastry Board Lupia – Birch Wood Pastry Board 60×80 cm, Ideal for Kneading and Rolling Pasta, Cutting Board, 9mm Thick, Made in Italy
- Mixer KitchenAid TILT-HEAD STAND MIXER 4.3 L – CLASSIC – White 5K45SSEWH
- Fluted Pastry Wheel Pastry Cutter Wheel for Fresh Dough | 2 Adjustable Smooth Blades + Savings KIT 2 Fluted Blades | Diameter 36mm in Stainless Steel and Wooden Handle
Piacentini Pumpkin Tortelli Steps
Let’s start by cutting the pumpkin into slices and cleaning the inside well of seeds and various filaments, but keeping the skin. Place the slices on a baking sheet lined with parchment paper and bake at 356°F for about 30 minutes. Remove from the oven, remove the skin, and mash the pulp with a fork or potato masher. Put the pumpkin puree in a bowl and add 220g of Grana, season with salt, pepper, and nutmeg, mix the mixture well and let it rest for at least 30 minutes (it’s better to prepare it the day before).
Meanwhile, prepare the egg dough, following all the steps you find in the recipe: Fresh Pasta. Let it rest for half an hour in the fridge, then with a pasta machine or rolling pin, roll the dough into thin strips and cut it into 1.5 inch squares, add a dollop of filling, and close in a triangle. Or, as we Piacentini do, prepare them with the shape of tortelli with a tail, so make circles, put the filling and close.
Cooking and Seasoning: In a pot, bring water to a boil with salt, add the tortelli to the water and cook al dente. Meanwhile, in a pan, put a piece of butter and sage leaves, sauté for a few minutes, then add the drained tortelli, cook for a few more minutes, sprinkle with the remaining Grana, mix gently, and serve hot with 2 sage leaves.
Storage, Tips, Notes, Variations for Piacentini Pumpkin Tortelli
If the filling turns out too soft, you can add some breadcrumbs.
You can optionally add ricotta and crushed amaretti to the filling.
FAQ (Questions and Answers)
Can I replace Delica pumpkin with another type of pumpkin?
Yes, it is possible, but with caution. The original recipe for Piacentini pumpkin tortelli prefers Delica pumpkin for its firm flesh, sweet flavor, and low moisture. If you need to replace it, choose varieties like Butternut or Mantovana (Marina di Chioggia), which have similar characteristics. Avoid pumpkins that are too watery, as the filling would be soft and difficult to manage, compromising the final consistency of the tortello. In any case, it is essential to bake the pumpkin in the oven and let it drain well to ensure a dry filling.
If I prepare the filling the day before, do I have to store it in the refrigerator? And what is the advantage of this early preparation?
Absolutely yes. If you prepare the filling in advance (as recommended), you must store it in an airtight container in the refrigerator. The extended rest (at least 12-24 hours) allows all the aromas (pumpkin, Grana Padano, nutmeg, and pepper) to mix and intensify.
Can I freeze the pumpkin tortelli? If so, how should I cook them?
After closing them, arrange the tortelli in a single layer on a tray or baking sheet lined with parchment paper, ensuring they do not touch each other.
Place the tray in the freezer for about 1-2 hours (this is the “shock 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 them beforehand. Cooking will take just a few more minutes than fresh tortelli (usually 5-7 minutes, depending on the size).
