How to make pumpkin tortelli

Pumpkin tortelli is a traditional autumn and winter dish from the Po Valley region of Italy, especially in cities like Mantua and Parma.
The recipe includes a filling made from baked pumpkin, crushed amaretti, Parmesan cheese, and optional nutmeg.
The pasta dough is prepared from flour and eggs, and the tortelli are shaped and boiled. They can be served with a butter sauce or a sautéed onion and tomato sauce, making it a perfect festive meal, especially for Christmas Eve.

Perfect for autumn and winter, pumpkin tortelli is the symbolic dish of the Po Valley cuisine, widely found with few variations in the provinces of Mantova, Parma, Reggio Emilia, Piacenza, and Cremona.

The pasta is filled with boiled or baked pumpkin, amaretti, mustard, cheese, and nutmeg.
In the Reggio Emilia recipe, mustard and nutmeg are used sparingly and are instead replaced by aged Parmigiano Reggiano. It can be seasoned with melted butter or a sauté of onion and tomato. It is a traditional dish typically served for Christmas Eve dinner.

Pumpkin tortelli recipe

Ingredients for 6 people

For the filling:

• 1.5 kg of pumpkin (well-firm, ripe, and dry), baked (better) or boiled
• 100 g of crushed amaretti
• 100 g of grated Parmigiano Reggiano (minimum 24 months, better from 30 months onwards)
• Salt to taste
• Nutmeg to taste

For the dough:

• 600 g of soft wheat flour
• 6 eggs

For the seasoning:

• 1 onion
• 300 g of sliced lard
• Extra virgin olive oil to taste
• 350 g of tomato puree
• Salt to taste

Preparation

Filling:
Bake the pumpkin in the oven or boil it in salted water. The pumpkin is fully cooked when a fork easily penetrates the flesh. Use a spoon to separate the flesh from the seeds and skin. Place the flesh in a bowl and mix in some crushed amaretti (use a smooth glass to press down on a sheet of parchment paper), grated Parmigiano Reggiano, a sprinkle of nutmeg, and a pinch of salt. Stir everything together with a spoon or spatula and taste the mixture. Adjust the ingredients (cheese, amaretti, nutmeg, salt) according to your taste.

Dough:
Knead the flour and eggs thoroughly and roll out a thin sheet (but not too thin) with a rolling pin or pasta machine. Lay the sheet on a cutting board, being careful not to let the unused part dry out by covering part of it. Use a spoon and a fork to place a row of small mounds of filling spaced apart by the width of a tortello; fold the sheet with your fingers or a fork, pressing the edges to seal them properly and leaving no air inside. Separate the tortelli using a pastry wheel or knife. Place the tortelli on another cutting board or tray, making sure to flour them well to prevent sticking, and continue with another row until all the dough or filling is used up.

Tip: It is best to minimize the time between making the tortelli and cooking them (a few hours); however, they can be stored for a day or two in the refrigerator, ensuring they are well-floured and do not stick together or to the container.

Cooking: Prepare a pot with plenty of water. Salt it once it starts boiling. Gently add the tortelli, a few at a time, when the water is boiling, stirring delicately with a wooden spoon after a short while. Cook for several minutes (from 6 to 10), depending on the time since they were made and the quality of the eggs and flour: it’s better to cook them “al dente,” but not too much. Carefully retrieve the cooked tortelli with a slotted spoon and, after draining well, place them on plates.

Seasoning: Place approximately ten tortelli on a plate and dress them with butter or sauté (made with onion, tomato, oil, or lard) and a sprinkle of Parmigiano Reggiano!

Would you like to learn how to make all types of tortelli at home with a professional chef? Join one of our many pasta classes, either in Florence or online, and impress your guests!

During our cooking classes, you’ll discover chefs’ secrets and have the chance to ask all the questions you’ve always wanted to know but were too shy to ask!

Feel free to ask if you need more information or help!