Tortelli di Zucca alla MantovanaMantuan Pumpkin Tortelli

Roast the pumpkin to remove moisture

• 1 Meanwhile(While the pumpkin roasts.) Grate 120 g Parmigiano Reggiano and divide into 80 g for the filling and 40 g for finishing.
• 2 Wash and dry the whole 1000 g pumpkin, cut it into 4–6 wedges and completely scrape out seeds and fibers with a spoon, leaving about 750 g net.
• 3 Line a baking tray with parchment and space out the wedges skin-side down, with the cut flesh facing upward.
• 4 Roast on the middle shelf of an oven preheated to 180°C for 50–60 minutes.

Sieve the flesh and dry the purée in a pan

• 1 Let the roasted pumpkin cool slightly for about 10 minutes, then scoop the flesh from the skin with a spoon, about 550 g.
• 2 Press small amounts through a fine sieve with a rubber spatula to make a smooth purée without fibers.
• 3 Spread the purée thinly in a frying pan and cook without added fat over low heat for 5–8 minutes, constantly stirring from the bottom with a wooden spoon. Transfer to a bowl and cool to body temperature, yielding about 400 g purée.

Combine the filling

• 1 Put 70 g amaretti in a strong plastic bag, strike with a rolling pin and then roll to crush into powder without pieces.
• 2 Lightly drain 80 g apple mostarda fruit and finely dice into 2–3 mm pieces.
• 3 To the pumpkin purée cooled to body temperature, add 70 g powdered amaretti, 80 g chopped mostarda, 80 g grated Parmigiano, 1 g freshly grated nutmeg, 6 g salt and 0.5 g freshly ground black pepper. Drizzle in 12 ml mostarda syrup and fold evenly from the bottom with a rubber spatula.
• 4 Add 25 g dry breadcrumbs in 2 additions, mixing each time until fully incorporated.

Rest the filling overnight

• 1 Press plastic wrap directly onto the filling, cover the container with its lid and refrigerate overnight for 12 hours.

Knead the yolk-rich pasta dough

• 1 Sift 300 g type 00 flour into a mound on the work surface and make a central well about 12 cm across.
• 2 Add 2 room-temperature whole eggs, 2 egg yolks and 3 g salt to the well.
• 3 Beat the eggs with a fork, gradually drawing flour from the inner wall. Once it begins to come together, gather with a dough scraper into one mass.
• 4 Push away with the heel of the hand, fold back and turn 90 degrees; repeat for 10–15 minutes.

Rest the dough

• 1 Meanwhile(While the dough rests.) Wipe the worktop and rolling pin, put 40 g semolina in a small dish for dusting and lightly dust the tray for the shaped tortelli.
• 2 Shape into a ball, wrap tightly without gaps and rest at room temperature, 20–24°C, for 30 minutes.

Roll the dough until translucent

• 1 Divide the dough into 4 portions and keep the unused 3 wrapped.
• 2 Set 1 portion on the worktop, dust very lightly with semolina and roll from the center away from you. Turn 90 degrees and repeat to form a circle.
• 3 Wrap the edge around the rolling pin and roll while sliding both hands outward to widen the sheet, reaching a thickness of 0.6–0.8 mm.

Shape the tortelli

• 1 Meanwhile(While shaping.) Put 4 L water in a large pot, cover and begin bringing it to a boil over high heat.
• 2 Put the cold filling in a piping bag without a nozzle.
• 3 On the near half of the sheet, pipe about 13 g filling per mound, 2.5 cm from the edge and 5 cm apart, making about 48 in total.
• 4 Fold the far half toward you over the filling, then press outward around each mound with your fingertips to expel all air and seal the sheets.
• 5 Cut between the mounds with a fluted pasta wheel and trim the 3 outer edges to form squares about 5 cm across.
• 6 Arrange without overlapping on a semolina-dusted tray.
• 7 Roll and shape the remaining 3 dough portions in the same way to make about 48 tortelli in total.

Salt the water and prepare butter and sage

• 1 Dissolve 40 g coarse salt, 10 g/L, in the boiling water, then reduce the heat to a gentle simmer.
• 2 Wash 12 sage leaves and dry completely with a cloth.
• 3 Cut 120 g butter into 1.5 cm cubes and refrigerate until just before use.

Make browned butter and sage

• 1 Put 120 g cubed butter in a large frying pan and melt slowly over low heat.
• 2 When it begins to foam, add 12 sage leaves and heat for 3–4 minutes over low heat, shaking the pan.
• 3 When the bubbles become fine and the milk solids turn pale brown, turn off the heat and leave for 30 seconds in the residual heat.

Boil the tortelli

• 1 Gently lower the tortelli into the simmering water with a slotted spoon, 24 at a time.
• 2 Keep the water gently moving and cook for 3 minutes after they rise.
• 3 Lift out the 1st batch with a slotted spoon and drain. Spread directly on a warmed serving platter without overlapping, then spoon over about 2 tbsp browned butter and sage to prevent drying and sticking while the 2nd batch cooks.
• 4 Cook the 2nd batch in the same way and arrange on the same platter without overlapping.

Finish with butter and sage

• 1 Rewarm the remaining browned butter and sage in the pan over low heat until clear amber again.
• 2 Spoon the butter and sage leaves evenly over the tortelli on the platter.
• 3 Scatter 40 g grated Parmigiano over everything.

Serve

• 1 If dividing among 4 plates, rearrange 12 tortelli per plate without overlapping.
• 2 Grind over 0.5 g black pepper and serve immediately.