Tortelli di zucca – pumpkin, mostarda and amaretti pasta

PT1H30M

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Ingredients

Metric

Imperial

Pasta

Filling

To serve

  • 1 knob of butter, melted
  • Parmesan, grated
1
Place the flour onto a surface and make a well in the centre. Add the egg yolks and bring together until you obtain a smooth and elastic dough. Place in the fridge to rest
2
Slice the pumpkin and cook in lightly salted simmering water until soft. Drain well, remove and discard the skin, and pass the flesh through a sieve. Add a dash of sugar to the pumpkin flesh, to taste. Weigh out the purée – you will need 150g for this recipe
3
Combine the weighed purée with the crushed amaretti, minced mostarda, Parmesan and spices in a bowl
4
Roll the dough through a pasta machine or using a rolling pin to obtain some squares with a side length of 8cm. Place some of the filling in the centre (about 6–8g) and dampen the edges slightly
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5
Fold the corner facing you over the filling to meet the other corner. Press firmly yet gently around the filling, ensuring there are no air pockets trapped inside
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6
Cook the tortelli in boiling water for 5 minutes
7
Drain and serve with melted butter and Parmesan
  • Parmesan, grated
  • 1 knob of butter, melted
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