Pumpkin tortelli are a classic preparation of Italian cuisine, a fresh pasta first course perfect for family lunches and festive occasions. This recipe is not the traditional Mantuan version, as it does not include amaretti or mustard, but is prepared simply with pumpkin and a few other ingredients.
If you love making fresh pasta at home, here are some other ideas to try.
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 30 Minutes
- Cooking time: 5 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
Pumpkin ravioli ingredients
- 14 oz (about 1 5/8 cups) Mantovana pumpkin (weight of the pulp)
- 2 oz (about 1/2 cup) grated Parmigiano-Reggiano
- 2 tbsp breadcrumbs
- 1 egg
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch nutmeg
- 2 1/2 cups (about 10.6 oz) 00 flour
- 3 eggs
- 1 tbsp extra-virgin olive oil
- 1 pinch salt
Tools
- 1 Oven
- Bowls
- Knives
- 1 Potato ricer
- 1 Piping bag
- 1 Fluted pastry wheel
Preparation of pumpkin ravioli
First, clean the pumpkin and cut it into slices about 1 1/4 inches thick. Remove the skin and cut the pieces so they are similar in size to ensure even cooking. Obtain 14 oz (about 1 5/8 cups) of flesh. Arrange the slices on a baking sheet lined with parchment paper and roast them in a preheated conventional oven at 338°F for 20–30 minutes.
1 – Check that the pumpkin is tender by piercing it with a fork. When it’s cooked, press it while still hot with a potato ricer into a large bowl.
2 – Add the grated Parmigiano-Reggiano, the egg, the breadcrumbs, salt, pepper and nutmeg.
3 – Mix well to combine everything until you obtain a dry, compact mixture. Refrigerate and proceed with the pasta preparation.
To make the fresh pasta, arrange the flour on a work surface forming a well in the center, then add the lightly beaten eggs, the oil and a pinch of salt. With a fork, begin to incorporate the flour from the edges toward the center. When the dough becomes firmer, continue kneading it by hand for about 5 minutes. Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. (fig.1)
2 – After the resting time, roll out the dough with a pasta machine or a rolling pin. The goal is to obtain a very thin sheet. Keep covered with plastic wrap any portion you are not working on.
3 – Lay the sheet on a lightly floured surface and distribute small mounds of filling, keeping a few centimeters (about 1 inch) of space between them along the strip of fresh pasta.
4 – Fold the pasta strip over the filling. Press between the mounds to seal the edges of the pasta well.
5 – Cut the tortelli using a fluted pastry wheel.
As you prepare the ravioli, place them on a tray lined with parchment paper or lightly floured. Continue until you have used all the fresh pasta and filling: in the end you’ll get about 40 tortelli.
Now you can cook and dress them as you prefer. I love them with butter and sage.
NOTES
Once cooked, it’s best to eat them immediately. If any remain, they can be stored in the refrigerator for one day.
Pumpkin tortelli can be frozen raw by placing them on a tray and, once firm, transferring them to a freezer bag. When you cook them, you can boil them straight from frozen, a few at a time, to avoid dropping the water temperature too much.
The ideal pumpkin is the delica (I used what I had at home). If the filling is too wet, you can add a little more breadcrumbs. If it is still too soft to shape by hand, you can use a piping bag. (I used a piping bag)
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