Entree: Italy – Lombardy – Tortelli di Zucca (Pumpkin-filled stuffed egg pasta from Lombardy served with butter and cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 4 min

Additional 30 min

Total 1 hr 44 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 3 large eggs (150 g)
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) fine salt for dough
- 1 lb (450 g) roasted pumpkin or butternut squash, flesh removed and mashed or puréed
- 1 tbsp (15 ml) olive oil for roasting (if roasting fresh)
- 1/2 tsp (2 g) fine salt for filling
- 1/4 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) grated nutmeg
- 6 amaretti cookies (about 30 g), crushed to coarse crumbs
- 1/3 cup (40 g) grated Parmigiano-Reggiano, plus extra for serving
- 1 egg yolk (15 g) (to bind filling)
- 6 tbsp (85 g) unsalted butter
- 12 fresh sage leaves (about 6 g)
- Optional: mostarda di frutta or a spoonful of candied citrus to serve

Instructions

1. Prepare the pasta dough: mound the flour on a clean work surface, make a well in the center, add the eggs, 1 tbsp olive oil, and 1/2 tsp salt. Gradually incorporate the flour into the eggs until a dough forms. Knead 8–10 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.
2. Make the filling: if not using pre-roasted pumpkin, roast halves brushed with 1 tbsp olive oil at 400°F (200°C) until tender, scoop out flesh and mash. Combine 1 lb (450 g) pumpkin purée with 1/4 tsp salt, 1/4 tsp black pepper, 1/8 tsp nutmeg, crushed amaretti (about 30 g), 1/3 cup (40 g) grated Parmigiano-Reggiano, and the egg yolk; mix until cohesive but not too wet. Adjust seasoning.
3. Roll and portion pasta: divide rested dough into 4 pieces. Roll each piece very thin with a pasta machine or rolling pin to about 1–2 mm thickness. Cut rounds or squares about 2 1/2–3 in (6–7.5 cm) across.
4. Fill and seal: place about 1 tbsp (15 g) filling in the center of each round. Brush edges with a little water, fold or place a second sheet of pasta over, and press to seal, removing air. Crimp edges to finish; place tortelli on a lightly floured tray.
5. Cook the tortelli: bring a large pot of salted water to a gentle boil. Cook tortelli in batches for 3–4 minutes until al dente and they float. Reserve 1/2 cup (120 ml) pasta cooking water before draining.
6. Prepare the sauce: in a skillet, melt 6 tbsp (85 g) unsalted butter over medium heat. Add sage leaves and cook until butter is nutty-brown and fragrant, about 2–3 minutes. Remove from heat.
7. Finish and serve: toss drained tortelli gently with the browned butter and sage, adding a splash of reserved cooking water if needed to coat. Serve topped with additional grated Parmigiano-Reggiano and optional mostarda alongside.