Classic tortelli di zucca – Lombard pumpkin tortelli

6
1 hour 45 minutes

Ingredients

Pasta dough

  • 400g of plain flour
  • 4 medium eggs

Filling

  • 500g of pumpkin, a dry-flesh variety if possible, peeled and cut into large chunks
  • 20g of amaretti biscuits, (about 6)
  • 50g of apple mostarda
  • 50g of Grana Padano, grated
  • freshly grated nutmeg, as needed
  • fine sea salt
  • freshly ground black pepper, as needed

To finish

  • 80g of unsalted butter
  • 4 sage leaves
  • 80g of Grana Padano, grated
  • amaretti biscuits, crumbled for garnishing (optional)

Method

1
Preheat the oven to 160°C/gas mark 3. Scatter the chunks of pumpkin onto a baking sheet lined with parchment. Bake for 1 hour, or until very tender
2
While the pumpkin is roasting, make the pasta dough. On a work surface, make a well with the flour and crack the eggs inside it. Beat the eggs with the fork, incorporating the flour a little at the time, until you see lumps of dough coming together
3
Carry on with your hands, kneading the dough until you have a smooth, elastic ball. Flatten it into a disc, wrap in cling film and leave to rest for half an hour
4
When the pumpkin is tender, remove it from the oven and discard any water it might have released, then purée the pumpkin flesh until smooth in a blender
5
Add the crumbled amaretti, mostarda and grated Grana to the pumpkin purée, stirring to combine. Season with salt, pepper and a little grated nutmeg. Cover with cling film and set aside
6
Divide the pasta dough into three pieces and roll them using a pasta machine – I normally stop at to the second-to-last setting. Using a round 7– 8cm ravioli cutter, cut out as many circles of pasta as you can get
7
Place a teaspoon of the filling into the centre of each circle, then gently fold over to form a half-moon. Press the edges together, then bring the corners together to form a tortello. Alternatively, you can make these square using a different cutter or a pasta wheel
8
Bring a large pot of salted water to a rolling boil. Meanwhile, in a frying pan set over a medium heat, melt the butter for the sauce. Add the sage leaves and fry for a few minutes, until crisp
9
Cook the tortelli in boiling water until they float to the top. Drain with a slotted spoon and transfer to the frying pan with the butter and sage. Sauté the pasta for 30 seconds, until evenly dressed
10
Serve right away with a dusting of grated Grana Padano and crumbled amaretti biscuits