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Home Flavours Traditional Recipes Pasta and rice dishes Pumpkin filled pasta of Reggio Emilia

Pumpkin filled pasta of Reggio Emilia

Tortelli di zucca reggiani


Difficulty: Medium

Ingredients: 500 g. of flour, 4 eggs, warm water, 500 g. of pumpkin, 200 g. of apple mustard, 100 g. of amaretti, grated nutmeg, grated lemon rind, breadcrumbs, 1 medium sized onion, 100 g. of lard, 50 g. of butter, 1 glass of dry white wine, a half spoonful of tomato paste, salt and pepper. Serves 6/8 people.

Preparation: for the filing: reduce the cooked pumpkin to mush (if it is boiled, let it drip in a colander for one to two hours) and add the finely diced apple mustard along with part of its juices, the finely crushed amaretti, the grated lemon rind, a pinch of nutmeg, salt, pepper and a little bit of breadcrumbs to thicken up the mixture. Let it sit covered for a few hours.

For the pasta: mix the flour with the eggs, a pinch of salt and a little water. Kneed it thoroughly until it becomes smooth, elastic and even; wrap it in a towel and let it sit for about 30 minutes. After that, kneed the pasta again and roll it out with a rolling pin into a very thin layer and cut it into rectangles about 10 cm long. Place some of the pumpkin filling on the rectangles and fold them up into the shape of a boat, making sure to pinch the edges shut well.

Prepare a sauce with the lard, butter, diced onion, white wine tomato paste, salt and pepper. It should cook down for at least an hour, adding, if necessary, a little water. Boil the pasta in salted water, and remove them as soon as they are done using a perforated ladle. Serve them in soup or pasta dishes in the following way: put a little of the sauce in the bottom of the dish along with a dusting of parmesan cheese, then place a layer of pasta on top, cover the pasta with the sauce and the cheese and repeat this until the soup dish is full. Cover it with a towel and let it sit for about a half hour before serving.

Notes: instead of the lard and tomato based sauce, you can also use just melted butter and Parmigiano Reggiano cheese.

Suggested red wine Lambrusco


Recipe sent by: Reggio Emilia Office

Last modified Oct 23, 2017

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