Learn to Make Tortelli di Zucca (Pumkin Ravioli)

On our recent virtual tour to Northern Italy with Marcello Bonini and his family, Marcello showed us how to make one of Northern Italy’s most iconic dishes: Tortelli di Zucca (Pumpkin Ravioli). Below is the recipe for you to enjoy at home.

Like many Italians, Marcello believes in cooking with using high quality products, like Fattoria Rossi’s parmigiano reggiano.

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Buon appetito!

Watch How to Make the Tortelli on our Youtube Channel

Tortelli di Zucca (Pumpkin Ravioli) Recipe

INGREDIENTS:

2 cups of pumpkin pulp
1 cup of flour type 01
2 eggs
2/3 cups of  parmigiano reggiano cheese
2/3 cups of amaretti
3/4 cups of bread crumbs
Nutmeg (to your liking)

1. Cut the squash into 1 inch cubes and bake it in the oven at 200 ° C – 400 ° F for about 20 minutes until it gets soft.
2. Mash the pumpkin with the fork until it is reduced to a homogeneous mixture.
3. Add the grated Parmesan cheese, the chopped amaretti, the nutmeg and finally the breadcrumbs until you get a good solid consistency of the filling.
4. Prepare the pastry by slowly mixing eggs and flour and knead it with your hands until it becomes elastic and homogeneous. Then let it rest in a plastic bag for 15 minutes.
5. Cut the dough into small pieces and roll them out with the pastry machine until you get strips of about 30cm x 8cm (10in x 3in). Avoid pulling the sheet too thin to prevent it from breaking during subsequent operations.
6. Spread the strips on the cutting board and start placing balls of filling in the center of the strip of pastry. Then fold the pastry until the filling is completely closed between two layers, pressing with your fingers in order to let all the air out.
7. Cut the pastry in excess to obtain tortelli of constant shape sprinkling a little flour to prevent them from sticking together.
8. Bring a pot of water to a boil and add two tablespoons of salt. Immerse the tortelli in boiling water for about 5 minutes (it depends on the thickness of the pasta, check during cooking that the pasta remains al dente) and drain them with a ladle.
9. Dress with olive oil and grated Parmesan cheese, or with butter and sage or with a tomato sauce sautéed with onion and garlic.

Wine Pairings with Tortelli di Zucca

LAMBRUSCO – THE TRADITIONAL WINE OF THE PO VALLEY
The Ancestral www.cantinapuianello.it/pdf/prodotti/matildica/lambrusco-ancestrale-rose.pdf
The Classic www.cantinapuianello.it/pdf/prodotti/matildica/contrada_borgoleto.pdf