Pumpkin Tortelli; recipe from Mantova.

Seasoned with butter and sage and made with amaretti bicuits in the filling, these traditional pumpkin tortelli are a divine historical stuffed pasta from Mantova in Northern Italy.

Tortelli di Zucca.

Pumpkin tortelli actually date back to the Renaissance, when pumpkins first arrived in Italy from Central America.  Rich stuffed pastas were very popular among the ruling classes and nobility at the time. In fact, the first written mention of pumpkin tortelli was in 1544 by Cristoforo Messisbugo, a Ferrarese cook who worked for the ruling Gonzaga family in Mantova. He refers to them in his recipe book as ‘turtell’ or ‘riturtell’.

Ingredients:

• For the Pasta Dough:
  • 2 cups all-purpose flour
  • 4 eggs
  • Pinch of salt
• For the Pumpkin Filling:
  • 3/4 cup pumpkin puree (ensure it's unseasoned)
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • Pinch of nutmeg
  • Salt and pepper to taste
  • Optional traditional additions: Crushed amaretti cookies or Mostarda di Cremona for a sweet and savory flavor balance.
• For the Sage Butter Sauce:
  • 4 tablespoons unsalted butter
  • 6-10 fresh sage leaves (or 3/4 teaspoon ground sage)
  • Salt and pepper to taste
  • Optional: 1/2 cup walnuts, toasted and coarsely chopped 

Instructions:

1. Make the pasta dough:
   • Form the flour into a mound on a clean surface and create a well in the center.
   • Crack the eggs into the well and beat them with a fork, gradually incorporating the flour from the sides.
   • Knead the dough until it's smooth and elastic, adding a little more flour if too sticky.
   • Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
2. Prepare the pumpkin filling:
   • While the dough rests, mix the pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper in a bowl.
   • If using, add the crushed amaretti cookies or Mostarda di Cremona.
3. Assemble the ravioli:
   • Roll out the pasta dough thinly, either by hand or using a pasta machine.
   • Place small dollops of the pumpkin filling at regular intervals on one sheet of dough.
   • Top with another sheet of dough and press firmly around the filling to seal.
   • Cut out individual ravioli using a ravioli cutter or a knife.
4. Make the sage butter sauce:
   • Melt the butter in a large skillet over medium heat.
   • Add the fresh sage leaves and cook until the butter turns golden brown and the sage leaves become crispy, about 3-5 minutes.
   • If using, add the toasted walnuts.
5. Cook the ravioli:
   • Bring a large pot of salted water to a boil.
   • Gently drop the ravioli into the boiling water and cook for 3-5 minutes, or until they float to the top and are cooked through.
6. Combine and serve:
   • Use a slotted spoon to transfer the cooked ravioli directly into the sage butter sauce.
   • Gently toss the ravioli in the sauce to coat evenly.
   • Serve immediately, garnished with additional Parmesan cheese and fresh sage leaves if desired. 

This recipe offers a delicious and authentic taste of Northern Italian pumpkin ravioli, a dish traditionally enjoyed during special occasions like Christmas Eve. 

Learn More from the original

https://www.the-pasta-project.com/pumpkin-tortelli-recipe-from-mantova/

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