Tortelli di zucca mantovani

How it is made

Quantities are for 6 people. The steps are in the order you do them.

1. cut the pumpkin into thick slices, take out the seeds and bake it at 180 degrees for about an hour, covered with foil, until the flesh is soft; let it cool a little, take off the skin and mash the flesh with a ricer or a fork
2. in a bowl mix the pumpkin puree with the amaretti crushed fine, the chopped mostarda, the Grana Padano, a grating of nutmeg and a pinch of salt, until the filling is smooth and firm; rest it in the fridge for an hour at least, better overnight
3. heap the flour on the board, break the eggs into the middle with a pinch of salt and knead until the dough is smooth and elastic; wrap it in cling film and let it rest for 30 minutes at room temperature
4. roll the dough very thin with a rolling pin or a pasta machine, cut it into squares of 6 or 7 cm, put a teaspoon of filling in the middle of each one, fold into a triangle or a half moon and seal the edges well, pressing with your fingers
5. bring salted water to the boil and meanwhile melt the butter in a wide pan with a few sage leaves; cook the tortelli for 1 or 2 minutes, lift them out with a slotted spoon straight into the melted butter, toss them for a few seconds and serve with grated Grana Padano