Pumpkin voluptuously embraces macaroons, fruit mostarda and Parmigiano Reggiano. Enclosing them is a thin casket of fresh pasta. These are the famous tortelli di Sabbioneta, typical of the city of Mantua and its entire territory, dotted with villages set in the green Lombard countryside. Among these is Sabbioneta, and in this recipe we offer the pumpkin tortelli that are prepared in this village founded in the 16th century by Vespasiano Gonzaga Colonna. A first course that colors tables in autumn and whose special feature is the combination of the sweet flavor of pumpkin-and macaroons-in contrast with the saltiness of cheese and the slight spicy accent of mostarda. Many, of course, are the variations of the traditional recipe, which has now made the rounds in Italy and allows them to be prepared just as tradition dictates. Here’s how to do it.

Ingredients

1,200 gr Mantuan squash
150 gr of macaroons
150 of mostarda mantovana with its syrup
150 gr of Parmesan cheese
the zest of half a lemon
a handful of breadcrumbs (to give consistency to the mixture)
nutmeg
salt and pepper
For the dough
400 g 00 flour
4 eggs and one yolk
25 gr extra virgin olive oil

For the dressing
25 g butter
5 sage leaves

Process

Start with the mixture, which for convenience can be prepared the day before: wash the pumpkin, remove the seeds and skin and cut it into wedges-not too large-and then put it in the oven in a baking dish and for about 40 minutes, until it is well cooked and dry. Wait for the pumpkin to cool so it can be processed, and in the meantime crush and chop the mustard together with the macaroons. Mash the pumpkin in a potato masher and put it in a bowl along with the crumbled amaretti, mostarda, Parmesan cheese, and the grated rind of a lemon. Mix thoroughly, add a sprinkling of nutmeg and a pinch of salt and pepper. If the consistency of the mixture is too soft, add a handful of breadcrumbs.

The filling is ready, now we move on to the dough: put the flour on the table and make a “fountain” in the center with the eggs and oil inside and start kneading. First with a fork, then with your hands until it forms an elastic and firm “ball”. Cover with a tea towel and let rest at room temperature for an hour. Then roll out the dough until very thin and prepare strips about 6-7 centimeters wide. Now is the time to add the filling: one teaspoon at a time, spacing the piles about 3 centimeters apart. Close the tortelli with another strip of dough and press well so the filling does not come out, then cut each tortello with a notched wheel. Meanwhile, separately, melt some butter in a pan with some sage then put the tortelli in a pot of boiling salted water. When the tortelli are ready, sprinkle them with melted butter and grated Parmesan cheese and… serve them at the table.

…buon appetito
Photos of the tortelli by Paolo Munari @mrpaolo72