The Pumpkin Tortelloni, in their original Emilian recipe, include mustard in the mixture. According to my taste, pumpkin is already sweet on its own, so I only add a bit of amaretti, to avoid making it overly sweet. The choice is yours!
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 40 Minutes
- Cooking time: 40 Minutes
- Portions: 4-6 people
- Cuisine: Italian
Ingredients
- 2.2 lbs Mantovana Pumpkin
- 3.5 oz Amaretti
- 3.5 oz Parmigiano Reggiano
- 1 egg yolk
- to taste salt and pepper
- 2 tbsp Breadcrumbs
- 4.2 oz Mostarda di Cremona
- 3.5 cups Flour
- 4 Eggs
How to Make Pumpkin Tortelloni
To prepare Pumpkin Tortelloni, organize your workspace with all the ingredients already measured.
This way you’ll have everything at hand.
Cut the pumpkin into large pieces, remove the seeds, and place it in the oven at 356°F until it becomes soft (about 40 minutes).
In the meantime, prepare the fresh pasta with the flour and 4 eggs.
Once you have formed your pasta ball, wrap it in plastic wrap and let it rest for 30 minutes.
Once cooled, remove the peel from the pumpkin and blend it in a mixer.
Crumble the amaretti, and chop the mustard.
In a bowl, collect the pumpkin, amaretti, mustard, and add the egg yolk, Parmigiano Reggiano, nutmeg, salt, and pepper.
If necessary, also add the breadcrumbs to make the mixture drier.
Cover the filling and let it rest.
After 30 minutes, start rolling out the dough with a rolling pin or pasta machine until it is 1mm – 1.5mm thick.
Make squares of 1.5-2.5 inches, and place small amounts of filling in the center of each, using a teaspoon or a piping bag.
If necessary, moisten the edges of your squares with a brush dipped in water.
Fold the pasta to form a triangle, turn the tip towards you, and shape your tortelloni.
Notes
Tip: make plenty and freeze them… they’ll be very handy in case of emergency.
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