Weigh 300 g of cooked, cooled pumpkin flesh for the filling. Apple mostarda is fruit preserved with mustard flavour, rather than a jar of smooth mustard.
Make ahead Make and chill the filling before rolling the pasta. Keep shaped tortelli on a lightly floured tray while completing the batch, then cook promptly.
Mantuan pumpkin tortelli
Prep 1 hr · Cook 1 hr 5 min · Rest 2 hr 20 min · Yield 48 tortelli (4 portions per batch) · Difficulty Medium
Method
Heat a conventional oven to 180°C. Remove seeds from the pumpkin and cut it into thick wedges. Roast on a lined tray for about 45 minutes, until a fork passes easily through the flesh. Scoop out the flesh and spread it in a shallow dish to cool for about 30 minutes. Weigh 300 g; reserve any surplus for another dish.Heat a conventional oven to 350°F. Remove seeds from the pumpkin and cut it into thick wedges. Roast on a lined tray for about 45 minutes, until a fork passes easily through the flesh. Scoop out the flesh and spread it in a shallow dish to cool for about 30 minutes. Weigh 10½ oz; reserve any surplus for another dish.
Mash the cooled pumpkin thoroughly. Mix in the crushed amaretti, chopped mostarda, 80 g grated cheese, nutmeg and 1 g salt. A spoonful should hold its shape without releasing liquid. If necessary, add some of the reserved breadcrumbs, up to 10 g. Cover and refrigerate for 2 hours.Mash the cooled pumpkin thoroughly. Mix in the crushed amaretti, chopped mostarda, 2¾ oz grated cheese, nutmeg and 1 g salt. A spoonful should hold its shape without releasing liquid. If necessary, add some of the reserved breadcrumbs, up to ¼ oz. Cover and refrigerate for 2 hours.
While the filling rests, mix 300 g flour with 150 g beaten egg. Knead for about 10 minutes until smooth; cover and rest for 30 minutes. Keep the dough covered whenever it is not being rolled.While the filling rests, mix 10½ oz flour with 5½ oz beaten egg. Knead for about 10 minutes until smooth; cover and rest for 30 minutes. Keep the dough covered whenever it is not being rolled.
Roll one small portion of dough at a time to about 0.8 mm. Cut 8 cm squares and place about 11 g filling in the centre of each. Fold diagonally into a triangle, push air out around the mound and press a clean border firmly closed. Use a fingertip of water only if an edge has dried. Reroll trimmings once to finish about 48 tortelli. Dust the tray lightly with the reserved flour and arrange in one layer.Roll one small portion of dough at a time to about 0.8 mm. Cut 3¼ in squares and place about ½ oz filling in the centre of each. Fold diagonally into a triangle, push air out around the mound and press a clean border firmly closed. Use a fingertip of water only if an edge has dried. Reroll trimmings once to finish about 48 tortelli. Dust the tray lightly with the reserved flour and arrange in one layer.
Bring the cooking water and 24 g salt to a boil. Meanwhile melt the butter with the sage in a wide pan over low heat. Cook the tortelli in two uncrowded batches at a gentle boil, about 4–5 minutes per batch. Check a pasta edge for tenderness rather than relying on floating alone.Bring the cooking water and ¾ oz salt to a boil. Meanwhile melt the butter with the sage in a wide pan over low heat. Cook the tortelli in two uncrowded batches at a gentle boil, about 4–5 minutes per batch. Check a pasta edge for tenderness rather than relying on floating alone.
Lift the tortelli carefully into the sage butter. Add a spoonful of cooking water if needed to coat them; move the pan gently instead of stirring with a spoon. Divide among four warm plates, finish with the remaining 20 g cheese and serve.Lift the tortelli carefully into the sage butter. Add a spoonful of cooking water if needed to coat them; move the pan gently instead of stirring with a spoon. Divide among four warm plates, finish with the remaining ¾ oz cheese and serve.
