Tortelli di zucca

A dish that is simple only in appearance, it encapsulates in its aromas and flavors the history, hospitality, and identity of Reggio Emilia’s cuisine.

The recipe

Ingredients

for 6 people

For the Filling

  • 1.5 kg pumpkin (firm, ripe, and well-drained), baked (preferred) or boiled
  • 100 g crushed amaretti biscuits
  • 100 g Parmigiano Reggiano (minimum 24 months, ideally 30+ months), finely grated
  • Salt, to taste
  • Nutmeg, to taste

For the Pasta Dough

  • 600 g soft wheat flour
  • 6 eggs

For the Sauce

  • 1 onion
  • 300 g sliced lard
  • Extra virgin olive oil, as needed
  • 350 g tomato passata

    • Salt, to taste

Method

Filling
Cook the pumpkin in the oven or in salted water: the pumpkin is cooked when a fork can easily pierce the flesh.
Use a spoon to separate the flesh from the seeds and skin; place the flesh in a mixing bowl and add some crumbled amaretti biscuits (use a smooth-sided glass to press them down on a sheet of baking paper), grated Parmigiano Reggiano, a grating of nutmeg and a pinch of salt.
Mix everything together with a spoon or spatula and taste the mixture.
Adjust the ingredients (cheese, amaretti, nutmeg, salt) to suit your taste.

Dough
Knead the flour and eggs thoroughly, then roll out the dough into a thin (but not too thin) sheet using a rolling pin or a pasta machine.
Lay the sheet out on the chopping board, taking care to cover the part you’re not using at the moment so it doesn’t dry out.
Using a spoon and a fork, place a row of small dollops of filling, spaced apart by the width of a tortello; fold the dough over with your fingers or a fork, then press the sides of the tortelli to seal them properly, ensuring no air is trapped inside.
Separate the tortelli using a serrated wheel or a knife.
Place the tortelli on another chopping board or a tray, making sure to dust them well with flour so they don’t stick, and continue with another row until you’ve used up all the pastry or filling.

Cooking
Fill a saucepan with plenty of water. Add salt once it comes to the boil.
Drop the tortelli into the water, a few at a time, once it is boiling, making sure the boil is not too vigorous; stir gently after a short while with a wooden spoon.
Cook for a few minutes (6 to 10) depending on how long ago they were prepared and the quality of the eggs and flour: it is best to cook them ‘al dente’, but not too much.
Gently remove the cooked tortelli with a slotted spoon and, after draining them well, arrange them on plates.