Pumpkin Tortelli (Tortelli di zucca) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Pumpkin Tortelli, or Tortelli di Zucca, is a traditional pasta dish from the heart of Italy. Hailing predominantly from the northern region of Lombardy, specifically the city of Mantua, this dish embodies the rich culinary history and flavors of autumn. Characterized by its delicate pasta parcels filled with a sweet and savory pumpkin filling, the Tortelli di Zucca captures the essence of Italian craftsmanship and the celebration of seasonal ingredients. Often served during festive occasions and holidays, its unique combination of spices and sweetness has defined Italian hospitality and warmth for centuries.
Ingredients
- Pumpkin – 2 cups / 480 g, diced
- All-purpose flour – 2 cups / 240 g
- Eggs – 3 large, beaten
- Ricotta cheese – 1 cup / 250 g
- Parmesan cheese – 1 cup / 100 g, grated
- Nutmeg – 1/2 teaspoon / 1 g, ground
- Salt – 1 teaspoon / 6 g
- Black pepper – 1/2 teaspoon / 1 g
- Butter – 1/4 cup / 60 g
- Sage leaves – 8 leaves, fresh
Instructions
- Preheat oven to 400°F (200°C).
- Place diced pumpkin on a baking sheet and roast for 30 minutes until tender.
- Mash the roasted pumpkin into a smooth purée.
- In a bowl, mix the pumpkin purée with ricotta, Parmesan, nutmeg, salt, and pepper.
- Prepare pasta dough by mixing flour, eggs, and a pinch of salt. Knead until smooth and let rest for 30 minutes.
- Roll out pasta dough thinly and cut into 3-inch squares.
- Place a spoonful of pumpkin mixture in the center of each square, fold into a triangle, and seal edges with water.
- Cook tortelli in boiling salted water for about 4 minutes.
- In a pan, melt butter and add sage leaves, cooking until the butter is foamy.
- Toss cooked tortelli in the sage butter and serve hot.
Substitutions
- Ricotta cheese -> Mascarpone cheese
- Parmesan cheese -> Grana Padano cheese
- Sage leaves -> Basil leaves
Enhancements in the Next Evolution
- Add a pinch of cinnamon to the filling for extra warmth.
- Use a pasta machine for a more uniform pasta thickness.
- Incorporate a drizzle of balsamic reduction when serving for additional acidity.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
