Delicate handmade pasta filled with a creamy pumpkin mixture, scented with amaretti and Mostarda Mantovana — these Italian Pumpkin Ravioli (Tortelli di Zucca) are a true taste of Northern Italy.
Originally from Mantua, they bring together sweet and savory flavors in one unforgettable dish, perfect for fall and holiday dinners.
Italian Pumpkin Ravioli (Tortelli di Zucca) are one of the most beloved traditional dishes from Lombardy in northern Italy. This recipe was born in the city of Mantua, where pumpkin grows abundantly along the Po River. In Mantua, these pumpkin-filled pasta parcels have been prepared since the Renaissance, when the noble Gonzaga family ruled the city and refined its cuisine.
Today Italian pumpkin ravioli are a true seasonal favorite, appearing on menus all over Lombardy as soon as pumpkin season begins. In Mantua, serving Tortelli di Zucca on Christmas Eve is still a cherished tradition that brings warmth and a touch of sweetness to the holiday table.
The filling is what makes this recipe so unique: roasted pumpkin mixed with finely chopped Mostarda Mantovana (a candied fruit mustard made with apples or pears) and crushed amaretti cookies. These ingredients create a perfect balance of sweet, savory, and aromatic flavors.
Topped with melted butter, fragrant sage, and grated Parmigiano Reggiano, these Italian pumpkin ravioli are elegant yet rustic — a comforting dish that captures the authentic flavors of northern Italian cuisine.
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Ingredients
Prep Time: 2 Hour | Resting Time: 2 Hours | Cooking Time: 35 Min | Serving: 6
TO MAKE THE PASTA DOUGH
- 150 g (1 cup) “00” flour
- 150 g (1 cup) semolina flour
- 3 eggs (about 70 g / 2.5 oz each - 1 egg for every 100 g of flour)
FOR THE FILLING
- 500 g (1.1 lb) pumpkin flesh (preferably Mantuan or butternut squash)
- 50 g (1.8 oz) amaretti cookies, finely crushed into powder. Make them at home with our recipe for homemade amaretti
- 60 g (2 oz) Mostarda Mantovana (quince or pear mustard fruits)
- 40 g (1.4 oz) Parmigiano Reggiano, grated
- 50 g (1.8 oz) breadcrumbs
- Zest of half a lemon
- ½ teaspoon nutmeg
- Salt, to taste
FOR THE DRESSING
- 100 g (3.5 oz) unsalted butter
- 7-8 fresh sage leaves
- Grated Parmigiano Reggiano, to taste
Kitchen Tools and Equipment
To make authentic Italian Pumpkin Ravioli (Tortelli di Zucca) at home, you don’t need professional equipment, just a few reliable kitchen tools that make the process easier and more enjoyable:
- Pasta machine: A hand-cranked pasta roller helps you achieve thin, even sheets of dough. If you don’t have one, you can use a rolling pin, but it requires more effort and precision.
- Potato masher: Perfect for mashing the roasted pumpkin into a smooth, lump-free texture for the filling.
- Pastry wheel cutter: Used to cut and seal the ravioli neatly, giving them their traditional wavy edges.
With these basic tools and a bit of patience, you can easily recreate the comforting flavors of homemade pumpkin ravioli just like in an Italian kitchen.
Instructions
Prepare the Filling
To make Italian Pumpkin Ravioli, start by preparing the filling.
Step 1) - Clean the pumpkin, remove the seeds, and cut it into slices. Peel off the skin and dice the pumpkin into evenly sized pieces. Arrange the pieces on a baking tray lined with parchment paper and bake in a preheated static oven at 170°C (340°F) for about 30 minutes, until tender. Check the texture by piercing a piece with a fork, it should be soft and easy to mash.
Step 2) - Once cooked, transfer the pumpkin to a large bowl and mash it while still warm using a fork or a potato masher. Add the finely crushed amaretti cookies and mix well.
Step 3) - Next, add the finely chopped Mostarda Mantovana (apple or pear mustard fruits), the grated Parmigiano Reggiano, breadcrumbs, and the zest of half a lemon. Season with nutmeg and a pinch of salt, then stir until all ingredients are fully combined.
The filling should be fairly dry and compact, not too wet. This is important so it stays firm inside the pasta while cooking. Cover the bowl with plastic wrap and place it in the refrigerator for about 2 hours to rest. This will allow the flavors to blend beautifully and the mixture to firm up, making it easier to fill the pasta later.
Make the Fresh Pasta Sheets
Step 4) - To prepare the fresh pasta dough for your Italian Pumpkin Ravioli, pour the flours onto a wooden board or clean work surface and shape them into a mound. Make a well in the center and add the eggs.
Use a fork to gently beat the eggs, gradually pulling in the flour from the edges. When the dough starts to come together, knead it with your hands for about 10 minutes, until it becomes smooth and elastic. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
Step 5) - After resting, it’s time to roll out the dough. Cut off a portion of dough roughly the size of a tennis ball and keep the rest covered. Flatten the doygh slightly with your hands, dust it lightly with semolina flour, and feed it through the pasta machine at the widest setting.
Fold the dough in half or in thirds, roll it through the machine again, and repeat this process 3–4 times to build elasticity and achieve a silky texture.
Step 6) - Then, gradually reduce the roller setting each time to make the dough thinner, stopping at the second-to-last setting, which is ideal for making stuffed pasta like ravioli. You should obtain thin, smooth pasta sheets ready to be filled with the delicious pumpkin mixture you prepared earlier.
For more information, tips and tricks read the full recipe for homemade pasta
Shape the Pumpkin Ravioli
Step 7) - Using a teaspoon, place small portions of filling (about the size of a walnut) onto one sheet of pasta. Make sure the mounds are evenly spaced and about the same size so they cook uniformly.
Lightly brush another sheet of pasta with a little water to help it stick.
Step 8) - Gently lay it over the sheet with the filling. Press down around each mound of filling with your fingers to seal the pasta and remove any air pockets. If you notice bubbles of air forming, gently prick them with a toothpick to release the air, then press with your fingers.
Step 9) - Next, use a pastry wheel cutter to cut out the ravioli, first trimming the outer edges and then separating each piece. Carefully transfer the pumpkin ravioli to a tray dusted with semolina flour to prevent them from sticking together.
Continue until all the pasta and filling are used. Your Tortelli di Zucca (Italian Pumpkin Ravioli) are now ready to be cooked or can be stored briefly in the refrigerator before boiling.
Cook and Serve the Pumpkin Ravioli
Bring a large pot of salted water to a gentle boil. Carefully drop in the fresh pumpkin ravioli and cook them for about 4 to 5 minutes, or until they are tender but still firm to the bite. Avoid stirring too vigorously so the ravioli don’t break.
While they cook, melt the butter in a saucepan over low heat. Add the sage leaves and let them sizzle gently for a couple of minutes, just until fragrant and slightly crisp. This creates a wonderfully aromatic sage butter sauce that pairs perfectly with the sweet pumpkin filling.
Using a slotted spoon, transfer the cooked ravioli in a bowl and add the sage butter sauce. Toss gently to coat them evenly.
Serve immediately, topped with plenty of freshly grated Parmigiano Reggiano. The warmth of the butter, the aroma of sage, and the delicate sweetness of the pumpkin filling make these Italian Pumpkin Ravioli Tortelli di Zucca a truly irresistible dish.
Storage
If you’re not cooking your Italian Pumpkin Ravioli right away, arrange them in a single layer on a tray lightly dusted with semolina flour so they don’t stick together. Cover them with a clean kitchen towel and keep them in the refrigerator for up to one day.
For longer storage, you can freeze the ravioli. Place them on a tray lined with parchment paper and freeze until solid, then transfer them to a freezer bag or airtight container. They will keep for about 1 month. When ready to cook, drop the frozen ravioli directly into boiling salted water without thawing — just cook them for an extra 1–2 minutes.
Cooked pumpkin ravioli are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a little butter and sage to bring back their original flavor and texture.
Tips for Perfect Italian Pumpkin Ravioli
- Choose the right pumpkin. For authentic flavor and a creamy texture, use a sweet, dense-fleshed variety such as Mantuan pumpkin or butternut squash. Avoid watery pumpkins, as they’ll make the filling too soft. If the mixture seems too moist, add a little more breadcrumbs to reach the right consistency.
- Make the filling in advance. Letting the pumpkin mixture rest in the refrigerator for a couple of hours (or even overnight) helps it firm up and makes it much easier to fill the pasta. This resting time also allows the flavors of the amaretti and Mostarda Mantovana to blend beautifully.
- Seal the ravioli carefully. When pressing the pasta sheets together, make sure to remove all air pockets. Air trapped inside can cause the ravioli to burst during cooking. Use a little water as “glue” between the sheets and press gently around each filling mound for a perfect seal.
Follow these simple tips and your homemade Italian Pumpkin Ravioli will turn out tender, flavorful, and absolutely irresistible every time.
More Italian Pumpkin Recipes to Try
- Pumpkin gnocchi
- Italian Pumpkin Casserole
- Pumpkin Lasagna
- Italian Creamy Pumpkin Soup
- Pumpkin Gelato
Recipe Card
Tortelli di Zucca (Traditional Italian Pumpkin Ravioli)
Ingredients
For the Pasta Dough
- 150 g 00 flour - 1 cup
- 150 g semolina flour - 1 cup
- 3 eggs - about 70 g / 2.5 oz each - 1 egg for every 100 g of flour
For the Filling
- 500 g pumpkin flesh (preferably Mantuan or butternut squash) - 1.1 lb
- 50 g amaretti cookies, finely crushed into powder. - 1.8 oz
- 60 g Mostarda Mantovana (quince or pear mustard fruits) - 2 oz
- 40 g Parmigiano Reggiano - 1.4 oz, grated
- 50 g breadcrumbs - 1.8 oz
- ½ lemon zest
- ½ teaspoon nutmeg
- salt - to taste
For the Dressing
- 100 g unsalted butter - 3.5 oz
- 7-8 fresh sage leaves
- Grated Parmigiano Reggiano - to taste
Instructions
Prepare the Filling
- Clean the pumpkin, remove the seeds, and cut it into slices. Peel off the skin and dice the pumpkin into evenly sized pieces. Arrange the pieces on a baking tray lined with parchment paper and bake in a preheated static oven at 170°C (340°F) for about 30 minutes, until tender. Check the texture by piercing a piece with a fork, it should be soft and easy to mash.
- Once cooked, transfer the pumpkin to a large bowl and mash it while still warm using a fork or a potato masher. Add the finely crushed amaretti cookies and mix well.
- Next, add the finely chopped Mostarda Mantovana (apple or pear mustard fruits), the grated Parmigiano Reggiano, breadcrumbs, and the zest of half a lemon. Season with nutmeg and a pinch of salt, then stir until all ingredients are fully combined.
- The filling should be fairly dry and compact, not too wet. This is important so it stays firm inside the pasta while cooking. Cover the bowl with plastic wrap and place it in the refrigerator for about 2 hours to rest. This will allow the flavors to blend beautifully and the mixture to firm up, making it easier to fill the pasta later.
Make the Fresh Pasta Sheets
- To prepare the fresh pasta dough for your Italian Pumpkin Ravioli, pour the flours onto a wooden board or clean work surface and shape them into a mound. Make a well in the center and add the eggs.
- Use a fork to gently beat the eggs, gradually pulling in the flour from the edges. When the dough starts to come together, knead it with your hands for about 10 minutes, until it becomes smooth and elastic. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
- After resting, it’s time to roll out the dough. Flatten the ball slightly with your hands, dust it lightly with semolina flour, and feed it through the pasta machine at the widest setting.
- Fold the dough in half or in thirds, roll it through the machine again, and repeat this process 3–4 times to build elasticity and achieve a silky texture.
- Then, gradually reduce the roller setting each time to make the dough thinner, stopping at the second-to-last setting, which is ideal for making stuffed pasta like ravioli. You should obtain thin, smooth pasta sheets ready to be filled with the delicious pumpkin mixture you prepared earlier.
Shape the Pumpkin Ravioli
- Using a teaspoon, place small portions of filling (about the size of a walnut) onto one sheet of pasta. Make sure the mounds are evenly spaced and about the same size so they cook uniformly.
- Lightly brush another sheet of pasta with a little water to help it stick.
- Gently lay it over the sheet with the filling. Press down around each mound of filling with your fingers to seal the pasta and remove any air pockets. If you notice bubbles of air forming, gently prick them with a toothpick to release the air, then press with your fingers.
- Next, use a pastry wheel cutter to cut out the ravioli, first trimming the outer edges and then separating each piece. Carefully transfer the pumpkin ravioli to a tray dusted with semolina flour to prevent them from sticking together.
- Continue until all the pasta and filling are used. Your Tortelli di Zucca (Italian Pumpkin Ravioli) are now ready to be cooked or can be stored briefly in the refrigerator before boiling.
Deanna says
This is a great recipe! I love pumpkin ravioli and makes it just like I remember it. Thanks for sharing!