Pumpkin Tortelli

Are an irresistible proposal for a first course of stuffed pasta. This dish, rich and inviting, represents a specialty of the winter season, a typical delicacy of the Lombard tradition and, in particular, of the city of Mantua. Traditionally eaten on December 24th, Christmas Eve, pumpkin tortelli are a festive recipe that has its roots in the peasant tradition, when lean ingredients were used in the kitchen. Also known as "Turtell Mantovano", the dish consists of a thin shell of fresh egg pasta, easy to prepare, which wraps a rich filling of pumpkin, amaretti, fruit mustard, grated Parmigiano Reggiano and a touch of nutmeg, which goes perfectly with a simple sage-scented butter dressing. It is the ideal dish to delight guests during an important festive lunch or to surprise loved ones with the classic Sunday lunch. From the very first taste, our tortelli gently pamper the palate, impressing with their filling and providing a complete culinary experience. The contrast between the sweet flavor of pumpkin and the spicy, savory fragrance of fruit mustard creates a perfect balance between sweetness, flavor and delicacy, resulting in a harmony of flavors. Now let's see what we need to make our Pumpkin Tortelli. Ingredients for the puff pastry 500 grams of semolina flour 2 eggs 1/2 glass of warm water salt Ingredients for the filling Pumpkin Preparation 200 grams of fruit mustard 150 grams of grated Grana Padano cheese 80 grams of amaretti biscuits Ingredients for the dressing butter to taste sage Preparation Prepare the pasta for the ravioli by putting 500 grams of semolina flour, 2 eggs, a pinch of salt and half a glass of warm water in the planetary mixer. We operate the mixer and work until we get a smooth, homogeneous and well-blended dough. Cover with a napkin and let it rest for 30 minutes. Now let's move on to the filling: pour the jar of Pumpkin into a bowl, add the mustard cut into small pieces, the crumbled amaretti biscuits and the grated cheese. If the dough is too soft, add crumbled amaretti biscuits and increase the dose of grated cheese. Cover the bowl and put in the refrigerator to cool. Take the dough, divide it into 4-5 parts and, with the help of a pasta machine, roll out fairly thin sheets. If we don't have the "grandmother duck", we can roll out the dough with a rolling pin. On the pastry place a knob of filling, close carefully and form the ravioli with a pastry cutter. Place the ravioli on a tray sprinkled with durum wheat semolina. Bring a pot with plenty of salted water to a boil, cook the ravioli for a couple of minutes, drain them and transfer them to the pan where we have melted the butter with the sage leaves. Add the grated Grana Padano and serve the ravioli while still hot.