The Pumpkin Tortelloni with Lard and Tomato is a traditional recipe from Emilia. My neighbor usually makes them during the Christmas season, as tradition dictates, and dresses them with a truly special sauce. In this case, portions should be generous because once you taste them, you’ll keep eating until you’re full. Of course, I’m talking about homemade tortelloni, but if you don’t have time to make them, turn to a trusted fresh pasta shop.
- Difficulty: Medium
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4/6 people
- Cuisine: Italian
Ingredients
- 5.3 oz lard
- 1 large onion
- 1 glass dry white wine
- 2 tablespoons tomato paste
- 28.2 oz chopped/peeled tomatoes
- to taste extra virgin olive oil
- to taste salt and pepper
- 7 oz grated Parmesan cheese
Preparation
If you want to make the Tortelloni by hand, I refer you to the recipe with the following link:
https://blog.giallozafferano.it/lappetitovienmangiando/tortelloni-ripieni-di-zucca-mantovana/
In a high-sided saucepan, sauté the chopped onion, diced lard, and three or four tablespoons of extra virgin olive oil.
Deglaze with the glass of white wine, and season with salt and pepper.
Add the tomato paste, the chopped tomatoes, and if necessary, an appropriate amount of water.
Cover the saucepan with a lid and let it cook for about 40 minutes, or until the sauce has reduced just right.
Near the end of cooking, bring the water to a boil and drop in your tortelloni.
Prepare a large salad bowl, and as you drain the pasta, create layers: tortelloni, sauce, and abundant Parmesan.
Serve immediately, and serve very hot.
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