Tortelli di Zucca

Ingredients · 4 servings

• 450 gEgg pasta, rolled into thin sheet
• 800 gPumpkin, peeled and cut into wedge
• 40 gAmaretto cookie, crushed
• 50 gMostarda, minced
• 80 gParmigiano, finely grated
• 80 gButter, cubed
• 5 gSage, fresh leaf
• 6 gSalt, divided
• 1 ½ gBlack pepper, freshly ground

Equipment

oven, stovetop, mixing bowl, roasting tray, fork, spoon, cutting board, teaspoon, pasta cutter, large pot, slotted spoon, wide skillet

Instructions

1. 1
   Gather Ingredients

   Gather the measured ingredients and set out a scale, bowl, tray, pasta cutter, pot, slotted spoon, skillet, and serving plates. · 1 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Roast Pumpkin

   Roast pumpkin at 204°C / 400°F until tender and dry at the edges, then cool briefly and mash it smooth. · 35 min

   What to look for: Pumpkin is soft, slightly darker at the edges, and no longer watery.

3. 3
   Mix Filling

   Combine mashed pumpkin with crushed amaretto cookie, minced mostarda, 60 g Parmigiano, 2 g salt, and black pepper until thick. · 8 min

   What to look for: Filling holds its shape on a spoon and looks dense.

4. 4
   Shape Tortelli

   Lay egg pasta sheets on a clean board, spoon small mounds of filling, fold over, press out air, and seal each tortello well. · 25 min

   What to look for: Each parcel is plump, sealed, and free of trapped air.

5. 5
   Boil Water

   Bring a large pot of water to a boil, add the remaining salt, and keep the heat steady for gentle cooking. · 10 min

   What to look for: Water bubbles steadily without splashing hard.

6. 6
   Cook Tortelli

   Lower tortelli into the water in batches and simmer until they float and the pasta feels tender at the sealed edge. · 6 min

   What to look for: Tortelli rise to the surface and the pasta looks silky.

7. 7
   Make Sage Butter

   Melt butter in a wide skillet with sage until foamy and fragrant, keeping the leaves green and the butter pale gold. · 5 min

   What to look for: Butter foams lightly and smells nutty without browning deeply.

8. 8
   Coat Pasta

   Transfer tortelli with a slotted spoon into the sage butter and turn gently until coated without tearing the pasta. · 3 min

   What to look for: Tortelli are glossy and the butter clings in a thin coat.

9. 9
   Serve Warm

   Serve tortelli at once on warm plates with the remaining Parmigiano scattered over the glossy sage butter. · 2 min

   What to look for: Plates are warm and the sauce remains shiny.