Photograph of the finished Tortelli di zucca

Italy · Bánh gối bí đỏ Mantova Tortelli di zucca

Tortelli di zucca

2 hr 20 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Pumpkin Pumpkin 2.2 lb
  • Photograph of Amaretti almond cookies Amaretti almond cookies 4.2 oz
  • Photograph of Mostarda apple Mantova Mostarda apple Mantova 4.9 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 7.1 oz
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Sage leaves Sage leaves 24 leaves
  • Photograph of Nutmeg Nutmeg 0.1 oz
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Bake whole pumpkin pieces at 190 degrees for 40 minutes, then mash them. Bake, don't steam, so the pumpkin doesn't absorb too much water.
  2. 2 Mix the pumpkin with crushed amaretti biscuits, apple mostarda, Parmigiano, and nutmeg.
  3. 3 The bitter Amaretti and the sweet and spicy mostarda are the two elements that make up Mantova; without them, the song would be simply sweet and bland.
  4. 4 Knead the dough with the eggs for 10 minutes, then cover and let it rest for 40 minutes before rolling it out to a thickness of 1 mm.
  5. 5 Place a spoonful of filling onto a sheet of dough, fold it over, squeeze out all the air around the filling, and then cut it into squares.
  6. 6 Boil the tortelli for 4 minutes, then mix with melted butter and sage leaves, and sprinkle with Parmigiano.
Start cooking