Tortelli di zucca

Tortelli di zucca, Ceramic plate by Maude Levert, photo by Daniele Tomelleri
by Michele Forgione, Maude Levert, photos by Daniele Tomelleri 
Ingredients FRESH PASTA
• 100g of 00 flour • 4 egg yolks
• 300g of squash • salt • sugar • 25g of amaretti biscuits, crushed • 50g of mostarda di frutta, chopped • 20g of Parmesan, finely grated • 1 pinch of ground cloves • 1 pinch of nutmeg • 1 pinch of ground cinnamon
• Parmesan, grated • 1 knob of butter, melted
Tortelli di zucca, Ceramic plate by Maude Levert photo by Daniele Tomelleri


Place the flour onto a surface and make a well in the centre. Add the egg yolks and bring together until you obtain a smooth, elastic dough. Place in the fridge to rest.

Slice the squash and cook in lightly salted simmering water until soft. Drain well. Remove and discard the skin. Pass the flesh through a sieve. Add a dash of sugar to the squash flesh. You will need 150g of the pumpkin purée for this recipe. Combine the 150g of purée with the crushed amaretti, minced mostarda, Parmesan and spices in a bowl.

Roll the dough through a pasta machine or use a rolling pin to make some squares measuring 8cm in length. Place some of the filling in the centre (about 6g to 8g) and dampen the edges slightly.

Fold the corner facing you over the filling to meet the other corner. Press firmly yet gently around the filling, ensuring there are no air pockets trapped inside. Cook the tortelli in boiling water for 5 minutes. Drain and serve with melted butter and Parmesan.