
Tortelli with Pumpkin and Amaretti

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As always, throughout the different regions of Italy, recipes for filled pasta with pumpkin vary, sometimes they are spiced with ginger, sometimes nutmeg. In Mantova, in EmiliaRomagna, they tend to add a mustard fruit {mostarda di frutta) to the filling. Federico, my sous chef, is from Toscana and there they like the pumpkin completely plain. In my region, Lombardia, we like to add amaretti cookies, and when we have truffles, we sometimes shave some over the tortelli before serving. Pumpkins are in season from the middle of October until January, and one of the best varieties we have found is the ironbark. Because pumpkin flesh contains a lot of water, you need to dry it out before making the filling. When we make this at the restaurant, we start a day ahead, wrapping the processed, cooked pumpkin flesh in a clean cloth, then hanging it in the big walkin fridge to drain away the excess moisture. You can do a similar thing at home, but if you want to make the recipe in more of a hurry, you can cook out the moisture in the pan. However, it will take 15 to 30 minutes, depending on how wet the pumpkin is, and you will have to keep stirring it all the time.
ingredients
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serves: 5
2 pounds pumpkin flesh (you will need a 5 1/2-6 pound pumpkin or 2 butternut squash)
3 tablespoons extra virgin olive oil
1 white onion (thinly sliced)
6 tablespoons freshly grated Parmesan
4 tablespoons crushed amaretti cookies
1 tablespoon bread crumbs
2 eggs
pinch of freshly grated nutmeg
1 recipe quantity of fresh egg pasta dough
5 1/4 tablespoons butter
6 leaves sage
1 tablespoon Amaretto liqueur
salt and pepper
Servings Per Recipe: 5
Amount per Serving
Calories: 489
- Total Fat: 27.5 g
- Saturated Fat: 11.5 g
- Trans Fat: 0.5 g
- Cholesterol: 154.1 mg
- Sodium: 417.9 mg
- Total Carbs: 48 g
- Dietary Fiber: 1.5 g
- Sugars: 5 g
- Protein: 14.3 g
preparation

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