THE pumpkin tortelli I’m a specialties of Mantuan cuisine. A first course with an unmistakable taste due to the presence, in the filling, also of mustard Mantovana and of Amaretti biscuits. A stuffed egg pasta to prepare for a special occasion.
Ingrediants
- 2 eggs
- 200 g of flour
- 1 yolk
- 600 g of yellow squash
- 200 g of well mustarded Mantuan mustard
- 200 g of macaroons
for pasta
for the stuffing
- 1 yolk
- 100 g of grated Parmesan cheese
- salt
- nutmeg
- pepper
- butter
- grated parmesan cheese
to season
THE pumpkin tortelli I’m a specialty from the Mantuan cuisine. A first dish sumptuous to prepare for a family celebration or for a lunch or one dinner special with friends. A thin layer of egg puff pastry contains within it a delicious filling from unmistakable taste.
To make this special pasta it is internal that mixes together the sweetness of pumpkin with the flavor of cheese, amaro dei cookies, aroma of the nutmeg and the spiciness of the mustard Mantovana (not to be confused with the moutarde, French mustard). Mantuan mustard is another goodness of the territory, one fruit preserves with a sweet-spicy flavor essential in this preparation.
The recipe of pumpkin tortelli it’s simpler than you might think. The important thing is to choose a variety of pumpkin with firm pulp like la Delica, the valance, the Beretta from Piacenza, because the filling must be soft, but dry and compact so as not to dampen too much browse. If you want to know more, discover our in-depth information Each pumpkin has its own recipe: 10 varieties that are perfect in the kitchen.
Here we propose the typical recipe of the city of Gonzaga, but this is just one of the many ways of interpreting it fresh filled pasta.
Find many other ideas that wink at lovers of meat, fish and vegetarians such as spinach and braised agnolotti, cappellacci with squid ink and lobster, ravioli with pears and taleggio.
OTHER TASTY RECIPES: Green Tortelli, Ravioli with Castelmagno, Cappellettoni with Parmesan cream
How to prepare: Pumpkin tortelli
- Execution
- average
- Preparation time
- 60 min
- Cooking time
-
60 min
- Resting place
- at room temperature
- Rest time
-
30 min
- Portions
-
4
How to prepare: Pumpkin tortelli
Start preparing the pumpkin tortelli by cutting the already peeled pumpkin into pieces. Put it on a baking sheet lined with parchment paper and cook at 220 ° for about 30-40 minutes or until tender. Remove from the oven and allow to cool. It is very important that the pumpkin is well dried. Meanwhile, prepare the pastry: work all the ingredients together until the mixture is smooth and elastic.
With the mixture obtained, form a sphere, wrap it in cling film and let it rest for at least 30 minutes at room temperature. In the meantime, prepare the filling: with the help of a spoon, take the pulp from the pieces of pumpkin cooked in the oven. Collect it in a bowl and mash it well until you get a puree. Add the finely chopped mustard, the egg yolk, the macaroons reduced to a fine powder, the grated cheese and plenty of nutmeg. Season with salt and pepper and mix everything well.
After the resting time of the dough, roll it out with a rolling pin or with a special machine. With a notched wheel, cut strips of about 6 cm in width a little at a time. Arrange some stuffing nuts on top, spacing them 4-5 cm apart. Cover with a second strip of dough and, pressing with your fingertips, seal the edges well letting all the air escape. With the same wheel, cut out the tortelli.
Place them gradually on a floured tray. When you have finished, cook the tortelli for a few minutes in plenty of salted water. Drain them with a slotted spoon and transfer them to a hot saucepan with plenty of melted butter and grated Parmesan cheese.
Arrange the pumpkin ravioli on plates and serve as desired with a sprinkling of freshly ground pepper and more grated Parmesan.
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