Tortelli di zucca (Italian pumpkin ravioli)

    (1)
    1 hour 40 min

    There are not your typical pumpkin ravioli - they are filled with apple mostarda (an Italian jam made with apples, candied peel and mustard seeds), amaretti biscuits, Parmesan cheese and pumpkin. These 'tortelli' are from Mantova, a city close to Milan, but they are famous all over Italy and abroad. Perfect served with a simple butter and sage sauce, with lots of grated Parmesan cheese on top.


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    Ingredients
    Serves: 8 

    • 1.5kg pumpkin, seeds and pulp removed, sliced
    • For the ravioli
    • 500g plain flour
    • 5 large eggs, beaten
    • For the filling
    • 80g Italian apple mostarda, finely chopped
    • 150g amaretti biscuits, finely chopped
    • 1 egg
    • 30g grated Parmesan cheese
    • salt and pepper, to taste
    • 1 pinch nutmeg

    Method
    Prep:30min  ›  Cook:40min  ›  Extra time:30min resting  ›  Ready in:1hr40min 

    1. Preheat oven to 200 C / Gas 6.
    2. Arrange pumpkin on a shallow roasting tin; roast in preheated oven for about 30 minutes, or until soft. When the pumpkin is cool enough to handle, peel off the skin and mash pumpkin.
    3. Pasta:

    4. Mix the flour and beaten egg until it comes together; knead on a floured surface for about 10 minutes to form a smooth dough. Wrap ravioli pasta dough in a clean tea towel and set aside to rest for 30 minutes.
    5. Filling:

    6. Mix the mashed pumpkin with mostarda, amaretti biscuits, egg, grated Parmesan, a pinch of salt, a pinch of freshly ground black pepper and a pinch of ground nutmeg; stir to mix well.
    7. Ravioli:

    8. Roll out the dough with a pasta machine until very thin (using the thinnest gauge). Slice into 8cm squares and divide into 2 equal batches. On each square of the first batch, drop 1 little ball of filling; brush the edges with water and lay on top one unfilled square. Seal the edges, pressing with your hands and squeezing out the air.
    9. Bring a large pot of salted water to the boil; add filled ravioli and cook for a few minutes, or until they float to the top.
    10. Drain and serve immediately with a butter or pasta sauce.

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