Main Course

Tortelli di Zucca

Name: Tortelli di Zucca
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: italian
Ingredients: 300 g all-purpose flour; 3 pcs egg large; 50 g semolina flour; 0.5 tsp salt; 700 g butternut squash peeled, seeded, and cut into 2-inch chunks; 100 g parmesan cheese grated; 50 g bread crumb plain; 0.25 tsp nutmeg freshly grated; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 60 g unsalted butter; 12 pcs sage leaf fresh; 30 g parmesan cheese grated, for serving

These traditional pumpkin-filled pasta parcels are a specialty of Lombardy, Italy. The sweet pumpkin filling is balanced with savory parmesan and a hint of nutmeg, all encased in delicate homemade pasta. Served simply with melted butter and sage, it's a comforting and elegant main course.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 4
Difficulty: Hard
Per serving: 758 kcal

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pasta

300 gall-purpose flour
3 pcsegg, large
50 gsemolina flour
0.5 tspsalt

filling

700 gbutternut squash, peeled, seeded, and cut into 2-inch chunks
100 gparmesan cheese, grated
50 gbread crumb, plain
0.25 tspnutmeg, freshly grated
0.5 tspsalt
0.25 tspblack pepper, freshly ground

sauce

60 gunsalted butter
12 pcssage leaf, fresh

garnish

30 gparmesan cheese, grated, for serving

Equipment

pasta wheel · slotted spoon · large skillet · rolling pin · large bowl · large pot · baking sheet · potato masher · pasta machine

The method

Step by step

1
Place the butternut squash chunks into a large pot with enough water to cover.
2
Bring to a boil, then reduce heat and simmer until the squash is very tender, about 15-20 minutes.
About 20 min
3
Drain the cooked squash thoroughly and let it cool slightly.
About 5 min
Cook’s note: Ensure the squash is very dry to prevent a watery filling.
4
Mash the squash until smooth, then transfer to a medium bowl.
About 5 min
Cook’s note: A potato ricer can create an even smoother texture.
5
Stir in the parmesan cheese, bread crumbs, nutmeg, salt, and black pepper for the filling.
About 2 min
6
Taste the filling and adjust seasoning if needed; it should be flavorful.
About 1 min
7
On a clean work surface, mound the all-purpose flour and semolina flour.
8
Make a well in the center of the flour mixture and crack the eggs into it.
9
Add the salt to the eggs.
10
Use a fork to gently whisk the eggs, gradually incorporating flour from the sides of the well.
About 3 min
11
Once a shaggy dough forms, use your hands to knead the dough for 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should feel firm but pliable.
12
Wrap the pasta dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting allows the gluten to relax, making the dough easier to roll.
13
Divide the pasta dough into four equal portions.
14
Working with one portion at a time, flatten it slightly and run it through a pasta machine, starting at the widest setting.
About 5 min
Cook’s note: Keep unused dough covered to prevent drying.
15
Fold the dough in thirds and run it through the widest setting again.
About 1 min
Cook’s note: Repeat this step 2-3 times to create a smooth, even sheet.
16
Gradually decrease the pasta machine setting, passing the dough through each setting until it is thin enough (usually setting 6 or 7 on most machines).
About 5 min
Cook’s note: The dough should be somewhat translucent but strong enough to hold the filling.
17
Lay the pasta sheet on a lightly floured surface.
18
Place small spoonfuls of the pumpkin filling about 1 inch apart along one half of the pasta sheet.
About 5 min
Cook’s note: Use about 1 teaspoon of filling per tortello.
19
Fold the other half of the pasta sheet over the filling.
About 1 min
20
Press gently around each mound of filling to seal the pasta and remove any air bubbles.
About 2 min
21
Use a fluted pasta wheel or knife to cut out individual tortelli, creating squares or rectangles.
About 3 min
22
Transfer the finished tortelli to a semolina-dusted baking sheet in a single layer.
About 1 min
Cook’s note: Prevent sticking by dusting generously with semolina.
23
Repeat the rolling and filling process with the remaining dough and filling.
About 30 min
24
Bring a large pot of salted water to a rolling boil.
About 10 min
25
While the water heats, melt the unsalted butter in a large skillet over medium heat.
About 2 min
26
Add the fresh sage leaves to the melted butter and cook until fragrant and slightly crispy, about 2-3 minutes.
About 3 min
Cook’s note: Be careful not to burn the sage.
27
Remove the sage butter from the heat and set aside.
28
Carefully add the tortelli to the boiling water, stirring gently to prevent sticking.
Cook’s note: Cook in batches if necessary to avoid overcrowding the pot.
29
Cook the tortelli for 3-5 minutes, or until they float to the surface and are tender.
About 5 min
Cook’s note: Cooking time will vary based on thickness of pasta and freshness.
30
Using a slotted spoon, transfer the cooked tortelli directly into the skillet with the sage butter.
About 2 min
Cook’s note: A little pasta water can help emulsify the sauce.
31
Gently toss the tortelli to coat them in the sage butter.
About 1 min
32
Serve immediately, garnished with extra grated parmesan cheese.

Per serving

Nutrition

65%Score

Calories: 757.8kcal
Protein: 30g
Carbs: 98.5g
Fat: 27.7g
Fibre: 7.2g
Sugar: 7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tortelli in an airtight container in the refrigerator.

Reheating

Gently reheat in a pan with a little butter or olive oil, or microwave briefly.