Tortelli Di Zucca Recipe

Mound the flour on a clean work surface and create a well in the center. Crack in the eggs, add olive oil and salt.

Whisk the eggs with a fork, gradually drawing in flour until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic and rest for 30–60 minutes at room temperature.

Prepare the pumpkin filling: roast or steam pumpkin until very tender, then mash to about 500 g of smooth purée.

In a bowl, combine pumpkin purée, crushed amaretti, grated Parmesan, egg yolk, breadcrumbs, nutmeg, and salt. Stir in melted butter until evenly incorporated.

Taste and adjust seasoning; refrigerate the filling if it’s too warm, to help it firm up for piping.

Roll out the pasta dough on a lightly floured surface or with a pasta machine to a very thin sheet (about 1 mm).

Cut the sheets into squares or circles about 6–7 cm (2.5–3 in).

Place a level teaspoon of filling in the center of each piece. Brush edges with a little water and fold to seal into tortelli, ensuring there are no air pockets.

Bring a large pot of salted water to a boil. Cook tortelli in batches for 2–3 minutes, until al dente. Reserve a splash of pasta water before draining.

While pasta cooks, melt butter in a skillet over medium-low heat and add the sage leaves. Cook until the butter foams and the sage is fragrant, about 2–3 minutes. Keep warm.

Taste the sauce and season with salt and pepper as needed. If the sauce is too thick, whisk in a little pasta water to loosen.

Toss the drained tortelli with the sage-butter sauce, adding a splash of pasta water if needed to emulsify. Serve immediately with additional grated Parmesan if desired.