Directions
The cuisine of Mantova is renowned for its dishes that are rich in flavor and steeped in history. Among its specialties, the pumpkin tortelli stand out as one of the most iconic dishes. This recipe has roots that trace back to the Renaissance, perfectly embodying the culinary art of Mantova, where the aroma of roasted pumpkin fills the air during the autumn and winter months. In this article, we will delve into the preparation of this traditional dish, paying close attention to the details that can make a significant difference.
Ingredients for Pumpkin Tortelli
To prepare pumpkin tortelli, it’s essential to use fresh, high-quality ingredients. Here’s what you will need:
- 500 g of pumpkin (preferably Delica pumpkin)
- 100 g of amaretti (fresh and crumbled)
- 50 g of Mantovana mustard (chopped)
- 100 g of grated Parmigiano Reggiano
- Zest of 1 lemon
- Salt and pepper (to taste)
- Nutmeg (to taste)
- For the pasta:
- 400 g of all-purpose flour
- 4 eggs
- A pinch of salt
Preparing the Famous Pumpkin Tortelli
1. Cooking the Pumpkin
Start by preparing the pumpkin for the tortelli. Slice the pumpkin into pieces approximately 3 cm thick. Remove the skin and cut the flesh into uniform cubes to ensure even cooking. Place the cubes on a baking tray lined with parchment paper and roast in a preheated oven at 170°C (338°F) for about 20-30 minutes. The cooking process is crucial: the pumpkin should be tender but not mushy.
2. Preparing the Filling
Once roasted, check the pumpkin’s softness with a fork. If it feels tender, transfer it to a large bowl and pass it through a food mill while it’s still warm. Mix in the crumbled amaretti, mustard, Parmigiano, and lemon zest. Season with nutmeg, salt, and pepper to your taste. Combine thoroughly until you achieve a homogeneous and fairly thick mixture. Cover the bowl with plastic wrap and refrigerate for about 8 hours to allow the flavors to meld.
3. Making the Fresh Pasta
For the pasta dough, place the flour on a clean work surface and create a well in the center. Crack the eggs into the well and add a pinch of salt. Using a fork, gradually incorporate the flour from the edges until it forms a cohesive dough. Knead the dough by hand for about 5-7 minutes until smooth, then shape it into a ball. Wrap it in a damp cloth or plastic wrap and let it rest in the refrigerator for 30 minutes.
4. Rolling and Shaping the Tortelli
After the resting period, roll out the pasta using a rolling pin or a pasta machine to achieve a very thin layer. Cut squares of pasta measuring 5-6 cm on each side. Place a tablespoon of filling in the center of each square. If the pasta is too dry, moisten the edges with a little water. Fold the square over to form a triangle and press the edges firmly to seal the tortello. Repeat the process until all the pasta and filling are used.
5. Cooking the Tortelli
Bring a pot of salted water to a boil. Meanwhile, in a pan, melt butter with sage leaves. Cook the tortelli in boiling water for about 1-2 minutes, then drain and transfer them directly to the pan with the melted butter. Toss the tortelli gently in the butter, ensuring they don’t break apart.
6. Presentation and Serving
Serve the pumpkin tortelli on plates, generously dusting them with grated Parmigiano Reggiano. Enjoy them immediately while they are hot, as each bite should provide a delightful creaminess and enveloping flavor. This dish is not just a culinary tradition but also a symbol of togetherness and celebration, perfect for family gatherings and festive dinners.
Useful Tips for a Perfect Preparation
You can store the uncooked pumpkin tortelli in the refrigerator for one day before cooking. For longer storage, they can be frozen and cooked directly from frozen. If you have leftovers, it’s best to consume them within a day, gently reheating them in a pan.
The Delica pumpkin is the ideal variety for this recipe, but it’s essential to check the consistency of the flesh. If the filling is too wet, you can add a bit of breadcrumbs. Remember to mash the pumpkin while it’s still warm to prevent it from drying out.
Pumpkin tortelli can be served not only with butter and sage but also with a tomato and sausage sauce for a tasty and equally delicious alternative.
Let’s embark on this traditional recipe journey and allow the pumpkin tortelli to take the spotlight on our table, offering moments of joy and authentic flavors. Let’s enjoy tasting them and sharing the experience with friends and family, immersing ourselves in the culinary traditions of Mantova and celebrating the aromas and flavors of our land.
