TORTELLI DI ZUCCA ALLA MANTOVANA

Identity Card of the Recipe

208 KCal Calories per serving

Ingrediants

For pasta

100 g of white flour of type 00
100 g of re-milled durum wheat semolina
120 g (2 medium) of eggs

For the dressing

20 g of grated Parmesan cheese
30 ml of extra virgin olive oil
15 g of pine nuts
1 bunch of rocket
20 g of macaroons

For the filling

q.s. of salt
q.s. of pepper
1 grated nutmeg
40 g of spicy mustard
40 g of grated Parmesan cheese
40 g of macaroons
300 g of pumpkin puree

Materials Needed

Large bowl
Transparent film
Rolling pin or machine for rolling out the dough
Pasta cutter
Pot for cooking pumpkin
Casserole for cooking tortelli
Immersion mixer + container
Grater
Sac à poche or teaspoons
Pasta cutter wheel
Pastry board
Skimmer

Preparation

Prepare the fresh pasta by mixing the re-milled durum wheat semolina and white flour with the eggs. Wrap the dough in cling film and let it rest for 30 minutes. For the video recipe of fresh homemade pasta click HERE.
In the meantime, prepare the pumpkin puree: clean the pumpkin by removing the seeds and internal filaments, then cut the pulp into small pieces and soften it in a pan with a drizzle of oil, salt and pepper. Let the pumpkin cool and blend it in a mixer until a thick cream is obtained.

Alternative to cooking in a pan
Alternatively, you can cook the pumpkin pulp in the oven for 20 minutes (wrapped in aluminum foil) and then blend it into a cream.

Coarsely crumble the macaroons, possibly with the help of a rolling pin. Combine the chopped macaroons in the pumpkin puree. Add the grated Parmesan cheese, the spicy minced mustard, then season with salt and pepper to taste. Add a grated nutmeg and mix the mixture with a wooden ladle.

The right idea
The ideal would be to prepare the filling of the tortelli the day before to enhance the flavor, allowing the ingredients to blend in the best possible way.

Roll out the dough finely with a rolling pin or with the special machine.
Pour the filling into a pastry bag and make many small tufts directly on the sheet of dough. As an alternative to the sac à poche, it is possible to make the tufts of ripeino with the help of 2 teaspoons.
Cover everything with another sheet of dough, taking care to remove any air bubbles created between one tuft of filling and the other. If the sheets of pasta do not adhere perfectly, it means that the pasta has dried too much: in this case, it will be sufficient to moisten the sheet with a kitchen brush moistened with water.
With a zig-zag wheel, make lots of square and regular tortelli.
Boil a large saucepan with water and cook the tortelli for about 10 minutes. Cooking always depends on the thickness with which the dough has been rolled out: the thicker the pastry, the longer it will take to cook.
Meanwhile, prepare the accompanying sauce. In a beaker, pour the rocket, pine nuts, oil, parmesan and mix everything by adding one or two tablespoons of the cooking water of the tortelli. You will have to obtain a rocket pesto.
Remove the tortelli from the cooking water and flavor them with the rocket pesto. Serve the pumpkin tortelli with crumbled amaretti.

Alice's comment - PersonalCooker

If you want to respect the traditional recipe, flavor the tortelli with butter, sage and parmesan. If, on the other hand, you want to propose an alternative dressing, try this rocket and pine nut pesto it will be a success !!

Nutritional values and Health Comment on the recipe

Tortelli di Zucca alla Mantovana are a first course based on fresh pasta, pumpkin, biscuits and spicy mustard. Considering that it is a first course, the nutrients, fiber and cholesterol are evaluated in medium quantities and relatively in balance with each other. The average portion of Tortelli di Zucca alla Mantovana is about 150-200g (310-420kcal).