The pumpkin embraces voluptuous amaretti, fruit mostarda and Parmigiano Reggiano. To enclose them, a thin casket of fresh pasta. They are the famous tortelli di Sabbioneta, typical of the city of Mantua and of all its territory, scattered with villages set in the green countryside of Lombardy. Among these there is Sabbioneta and in this recipe we propose the pumpkin tortelli that are prepared in this village founded in the sixteenth century by Vespasiano Gonzaga Colonna. A pasta dish that colors the tables in fall and whose particularity is the combination of the sweet taste of the pumpkin - and the amaretti - in contrast to the salty of the cheese and the slight spicy accent of the mustard. Many, of course, are the variants of the traditional recipe, which has now made the tour of Italy and allows you to prepare them just as tradition dictates. Here's how to do it.
For the stuffing
For the pasta
For the sauce
Lets start with the dough, which for practicality can be prepared the day before: wash the pumpkin, deprive it of seeds and peel and cut into wedges - not too large - and then put it in the oven in a tray for forty minutes, until it is well cooked and dry. Wait until the pumpkin cools to work it and in the meantime crush and chop the mustard together with the amaretti. Pass the pumpkin in a potato masher and place it in a bowl with the crumbled amaretti, the mostarda, the Parmigiano Reggiano cheese and the grated lemon peel. Mix carefully, add a sprinkling of nutmeg and a pinch of salt and pepper. If the consistency of the dough is too soft, add a handful of grated bread. The filling is ready, now we move to the dough: put the flour on the table and make the "fountain" in the center with the eggs and oil inside and start kneading. First with a fork, then with your hands to form an elastic and firm "ball". Cover with a cloth and leave to stand at room temperature for an hour. Roll out the dough until you obtain a very thin sheet and prepare strips about 6-7 centimeters wide. It's time to add the filling: one teaspoon at a time, spacing the piles between them by about 3 centimeters. Close the tortelli with another strip of dough and press well to not let the filling out, then cut each tortello with a cutting wheel. In the meantime, melt some butter in a pan with sage and then put the tortelli in a pot with salted boiling water. When the tortelli are ready, sprinkle with melted butter and grated Parmesan and ... serve them on the table.
Photo of the tortelli by Paolo Munari @ mrpaolo72