Tortelli di Zucca from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
This is a traditional dish from the province of Mantua, featuring the pumpkins that it is renowned for growing on its foggy, humid plains. Mantuans drain the pumpkin in muslin to remove some of the...
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Cooking tools:
- Cheesecloth
- Food processor
- Pasta machine
- Rolling pin
- Cookie cutter
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Skillet
- Pot
- Colander
- Slotted spoon
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
- Plate
Ingredients
- fine salt and freshly ground black pepper
- fine semolina, for dusting
- 300 g Fresh Pasta Dough, passed through the pasta machine 6 times
- 150 g unsalted butter
- 1 large handful sage leaves
- 1.2 kg Queensland blue pumpkin (squash), peeled, seeded and cut into chunks
- extra virgin olive oil, for drizzling
- 20 g amaretti, crushed
- 50 g apple mustard fruits, finely chopped
- 150 g Grana Padano, freshly grated
- 1 pinch of freshly grated nutmeg
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