Mantuan Pumpkin Tortelli

A first course in which the sweetness of the pumpkin embraces the savoriness of the cheese: here's how to prepare it!

6 Extra Fresh Large AIA Eggs

1 kg of Mantuan pumpkin

600 g of flour

500 g of grated cheese

300 g of amaretti

200 g of Mantuan mustard

Nutmeg to taste

Salt

Description

The Mantuan pumpkin tortelli are a typical dish of the Italian gastronomic tradition, particularly of the Lombard cuisine, and fully fall into the list of great peasant dishes of our past.

Symbol of the cold season, they cannot be missing from autumn and winter tables, a bit like the ravioli with radicchio and sausage. The Mantuan pumpkin tortelli best enhance the products of the Gonzaga land: the pumpkin is mixed with amaretti and the Mantuan mustard, two other excellences of the territory. Nutmeg binds sweetness and savoriness, which cannot be missing in the traditional recipe.

After cooking them in boiling water, season them with butter, sage and plenty of grated cheese or with the classic sauces for ravioli, then pair the dish with a glass of Mantuan Lambrusco.

Procedure

To prepare the pumpkin tortelli start from the filling: wash the pumpkin, cut it into large pieces and bake it at 180 °C for about 40 minutes, until the pulp is soft.

Clean the pumpkin by removing the skin and seeds, and collect the pulp in a bowl. Mash it with a fork, add the cheese, the crumbled amaretti, the chopped mustard, season with nutmeg and adjust the salt. Mix the mixture thoroughly and let it rest in a cool place for a night.

Prepare the dough by forming a fountain with the flour. Break the eggs into a bowl and add them to the center of the fountain little by little, starting to knead with your hands. Work the dough until you get the classic smooth and homogeneous ball, to let it rest wrapped in cling film for about 30 minutes in the refrigerator.

After this time, roll it out thinly with the help of a rolling pin and cut out strips of pasta about 7 cm wide. Place a generous teaspoon of filling on the dough, spacing it from the next one by about 3-4 cm, until you fill the entire strip. Fold the dough in half lengthwise to get a thinner rectangle, pressing well on all the edges of the tortelli and cut out the rectangles of pasta.

Cook the pumpkin tortelli in plenty of salted water for a few minutes, drain them and serve them with butter and sage or with plenty of grated Parmesan cheese.

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