Tortelli di Zucca

Name: Tortelli di Zucca
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 1 batch egg pasta dough; 600 g roasted squash; 40 g mostarda; 40 g amaretti; 80 g butter; to finish sage; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Tortelli di Zucca is a beloved dish from Mantua, traditionally prepared during festive occasions and celebrations. This dish is a staple at feasts, showcasing the region's love for combining sweet and savory elements. The recipe uses roasted squash as its centerpiece, offering a delightful glimpse into the culinary traditions of this area.

Each bite of Tortelli di Zucca is a harmonious blend of flavors, where the sweetness of roasted squash meets the subtle heat of mostarda and the nutty crunch of amaretti. Enveloped in tender egg pasta, the tortelli are finished with a fragrant sage-infused butter, creating a rich and aromatic experience. A sprinkle of fine sea salt ties the dish together, ensuring every bite is a celebration of texture and taste.

Ingredients

1 batchegg pasta dough
600 groasted squash
40 gmostarda
40 gamaretti
80 gbutter
to finishsage
to tastefine sea salt

Method

Begin by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This will season the pasta as it cooks, enhancing the overall flavor of your Tortelli di Zucca.
While the water is heating, prepare the filling. In a large mixing bowl, combine 600 g of roasted squash, 40 g of mostarda, and 40 g of crushed amaretti. Mix until the ingredients are well incorporated and the texture is smooth, with no large chunks of squash remaining.
Roll out your batch of egg pasta dough on a lightly floured surface until it is thin but not translucent. Cut the dough into squares approximately 8 cm on each side. Place a small spoonful of the squash filling in the center of each square, then fold the dough over to form a triangle, pressing the edges firmly to seal.
In a wide pan, melt 80 g of butter over medium heat. Add a few fresh sage leaves to the butter, allowing them to infuse the butter with their aroma. The butter should take on a nutty smell and a light golden color, indicating it's ready.
Once the water is boiling, gently add the tortelli to the pot. Cook them until they float to the surface, which indicates they are just shy of being fully cooked. Reserve a cup of the starchy pasta water before draining the tortelli.
Transfer the cooked tortelli to the pan with the sage-infused butter. Toss them gently to coat in the butter, adding a splash of the reserved pasta water to help the sauce adhere to the pasta. The tortelli should be glossy and evenly coated.
Taste the tortelli and adjust the seasoning with fine sea salt if necessary. Serve the Tortelli di Zucca hot, ensuring each portion has a few sage leaves for garnish and a drizzle of the buttery sauce. This finishing touch brings out the festive flavors of this Mantua feast dish.