Mantuan Tortelli

17/11/2023

Mantuan tortelli is a typical dish of the Mantuan cuisine, a delicious stuffed pasta perfect for special occasions. Here is the recipe to prepare them:

Ingredients

For the pasta:

300 g of flour
3 large eggs

For the filling:

700 g of yellow pumpkin
100 g of amaretti biscuits
100 g of fruit mustard
80 g of grated Parmigiano cheese
Nutmeg to taste
Salt to taste

Preparation:

Start by preparing the egg pasta. On a clean work surface, place the flour in a well shape and crack the eggs in the center. Begin to incorporate the flour with the eggs, kneading until the dough is smooth and elastic. Wrap the pasta in cling film and let it rest for about 30 minutes.
In the meantime, let’s prepare the filling. Cut the pumpkin into pieces, remove the seeds and skin, and bake it in the oven at 180 °C until it becomes soft, about 30-40 minutes. Once cooked, mash it with a fork to reduce it to a puree.
Add the crumbled amaretti, finely chopped mustard, grated Parmigiano, a pinch of nutmeg, and adjust the salt to the pumpkin puree. Mix well all the ingredients to obtain a homogeneous filling.
Roll out the egg pasta with a pasta machine or with a rolling pin until you get a thin sheet. Cut the sheet into squares of about 8 cm on each side.
Place a teaspoon of filling in the center of each square, then fold the pasta over itself to form a triangle. Seal the edges well by pressing with your fingers to eliminate air and to ensure that the pasta sticks properly. If necessary, you can use a little water to help you seal the tortelli.
Bring a large pot of salted water to a boil. Cook the tortelli for about 3-5 minutes, or until they float to the surface.
Gently drain the tortelli with a slotted spoon and serve them with melted butter and more grated Parmigiano.

Curiosity

Mantuan tortelli are usually accompanied by a simple sauce based on butter and sage, so as not to cover the delicate flavor of the filling. Tradition has it that the ideal time to enjoy them is in the fall, when the pumpkin is in the peak of its season. In some variations, a pinch of cinnamon is also added to the filling to give an extra aroma.