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Tortelli di Zucca (Traditional Italian Pumpkin Ravioli)
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.
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.
Nutrition
Serving: 100gCalories: 459kcalCarbohydrates: 55gProtein: 14gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 122mgSodium: 337mgPotassium: 434mgFiber: 3gSugar: 5gVitamin A: 7691IUVitamin C: 12mgCalcium: 140mgIron: 4mg
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