See below for recipe
“TORTELLI DI ZUCCA AL BURRO E SALVIA”
Filled pasta is one of the finest expressions of Italy’s traditional culinary identity—a perfect blend of quality ingredients, artisanal technique, and regional culture. From south to north, every region offers different doughs, shapes, fillings, and pairings.
Below is a traditional recipe for *pumpkin tortelli with butter and sage*, typical of the Emilia-Romagna region. It’s a simple dish both in ingredients and preparation, balancing the sweetness of the pumpkin, the savoriness of the cheese, and the delicate aroma of butter infused with sage. You can also add crushed *amaretti* cookies or fruit *mostarda* to the filling for a more distinctive flavor.
Pumpkin Tortelli with Butter and Sage – Recipe
Adapted by Gianluca Tomasi
Yields 10 servings
Ingredients
Fresh pasta:
- 500 g flour (type “00”)
- 5 eggs
- Method:
- Mix the flour and eggs until you obtain a smooth, elastic dough. Cover with plastic wrap and let rest for at least 30 minutes.
Filling:
- 800 g Mantuan pumpkin pulp
- 200 g grated Parmesan cheese
- 50 g chopped onion
- Nutmeg, salt, olive oil
- Method:
- Cut the pumpkin into small pieces and bake at 160°C (320°F) for 30 minutes. Then transfer it to a saucepan with a little olive oil and the gently sautéed onion. Add salt and nutmeg, then mash or strain the mixture. Let it cool and mix in the grated Parmesan.
Sauce:
- 200 g butter
- 10 g fresh sage leaves
- 150 g grated Parmesan cheese
- Method:
- Roll out the dough into thin sheets, place small amounts of filling spaced evenly, cover with another sheet of pasta, seal well, and shape into tortelli. Melt the butter in a non-stick pan, add chopped sage, and toss the cooked tortelli briefly in the butter. Finish with a generous sprinkle of grated Parmesan.
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