Tortelli di zucca – pumpkin, mostarda and amaretti pasta

4
1 hour 30 minutes

Ingredients

Pasta

  • 100g of 00 flour
  • 4 egg yolks

Filling

  • 300g of pumpkin
  • salt
  • sugar
  • 25g of amaretti biscuits, crushed
  • 50g of mostarda di frutta, chopped
  • 20g of Parmesan, finely grated
  • 1 pinch of ground cloves
  • 1 pinch of nutmeg
  • 1 pinch of ground cinnamon

To serve

  • 1 knob of butter, melted
  • Parmesan, grated

Method

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
  • 4 egg yolks
  • 100g of 00 flour
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
  • 300g of pumpkin
  • sugar
  • salt
3
Combine the weighed purée with the crushed amaretti, minced mostarda, Parmesan and spices in a bowl
  • 1 pinch of ground cinnamon
  • 25g of amaretti biscuits, crushed
  • 50g of mostarda di frutta, chopped
  • 20g of Parmesan, finely grated
  • 1 pinch of ground cloves
  • 1 pinch of nutmeg
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
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
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