Pumpkin Tortelli with Butter and Sage

Pumpkin tortelli with butter and sage are a classic of Italian cuisine, especially in Lombardy and Emilia-Romagna. Here’s how to prepare them:

Ingredients

• 500 g of egg pasta (for the tortelli)
• 400 g of pumpkin (already cooked)
• 100 g of grated Parmesan cheese
• Nutmeg
• Salt and pepper
• 100 g of butter
• Fresh sage leaves

Preparation

1. For the filling, mash the cooked pumpkin until you get a smooth and homogeneous puree. Add the grated Parmesan, season with salt and pepper, and add a pinch of nutmeg. Mix well until you obtain a homogeneous filling.
2. Roll out the egg pasta into thin sheets and place small amounts of filling at regular intervals. Then cover with another sheet of pasta and press around the filling to seal the edges, making sure to eliminate any excess air.
3. Cut out the tortelli using a pastry cutter or a serrated wheel, making sure the edges are well sealed.
4. Cook the tortelli in plenty of salted water for a few minutes, until they float to the surface.
5. Meanwhile, melt the butter in a skillet and add the fresh sage. Let it flavor for a few minutes.
6. Carefully drain the tortelli and put them in the skillet with the butter and sage, being careful not to break them. Toss briefly to flavor them evenly.
7. Serve the tortelli immediately with a sprinkle of grated Parmesan cheese.

Trivia

The pumpkin used in this recipe is often of the Mantovano type, renowned for its sweet flavor and soft consistency that pairs well with butter and sage, creating a balanced and autumnal contrast of flavors.