Pumpkin Filling for Tortelli,

Rating: 2.33 / 5.00 (6 Votes)

Total time: 45 min



150 g Amaretti,crushed to dust – Mostarda Mostarda di frutta Yield: Example: Tortelli Di Zucca

The fine tortelli di zucca come from Mantova, where they were originally prepared as a meatless dish for Christmas Eve. The sweet but spicy flavor is given by the amaretti and the pickled mustard (mostarda di frutta) added to the mashed pumpkin. Here is the recipe of the classic filling. Cut the pumpkin into pieces, remove the seeds, place the pieces on a baking tray with the peel and cook in the oven at 200 °C until the pumpkin flesh is soft.

Then puree it in a hand mixer or pass it through a sieve, mix it with the amaretti crushed into dust and the mustard fruits cut into small cubes. Add the freshly grated Parmesan cheese and season with nutmeg, salt and pepper.

This filling tastes best when prepared the day before.

Preparation example: knead a pasta dough with eggs and flour, roll it out thinly and cut it into rectangles of 4 x 8 cm. In the center of each tortello, place a nut-sized piece of filling, fold the pasta together and press the edges firmly together. Cook them al dente in salted water for 4 to 5 minutes and serve them with Parmesan cheese and melted butter.

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