Sweet, savoury and deeply comforting, this dish brings together centuries of tradition and the unmistakable flavours of the autumn Italian table. Whether you’re preparing it for a festive meal or a cosy winter dinner, this recipe is a delicious way to bring a taste of Lombardy to your home kitchen.
Ingredients
For the fresh pasta
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200g fresh pasta dough (see our fresh pasta recipe card)
For the filling
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1 small Delica pumpkin (or another sweet, dense variety), about 500g
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170g pear chutney (Matovana or quince if available)
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160g amaretti biscuits
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52g eggs
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65g grated Grana Padano DOP
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¼ tsp ground nutmeg
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Salt (to taste)
For the sauce
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120g unsalted butter
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8 fresh sage leaves
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Salt and black pepper (to taste)
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60g grated Grana Padano DOP (for serving)
Method
1. Prepare the filling
Begin with the filling, it needs to rest for at least overnight (ideally 24 hours) so the flavours combine beautifully.
Cut the pumpkin into pieces, remove the seeds and strings, then slice. Place the slices on a parchment-lined tray and roast at 220°C for 20 minutes (static) or 200°C for 10 minutes (fan). The pumpkin should be soft, not burnt.
Meanwhile, crumble the amaretti biscuits by hand and finely chop the pear chutney.
Let the cooked pumpkin cool in the switched-off oven so it dries out further. Scoop out the flesh, mash with a potato masher and transfer to a bowl. Add the chutney, amaretti, grated Grana Padano and egg. Season with salt and nutmeg, mix well, cover and refrigerate overnight.
2. Prepare the fresh pasta
The next day, shape your dough into a ball, wrap and allow it to rest for 30 minutes.
Divide into two pieces. Using a pasta machine or rolling pin, roll each piece into thin sheets about 2 mm thick. Trim the dough into 9 cm-wide strips. Place small mounds of filling (about 15g each) along the strip, leaving space between each.
Fold the dough over the filling and press around each mound to seal. Cut the tortelli with a serrated pasta cutter into shapes around 4.5 × 6 cm. Set aside on a lightly floured surface.
3. Make the sauce & cook the tortelli
Bring a large pot of salted water to boil.
In a wide pan, melt the butter with the sage leaves, seasoning lightly. Remove from heat before the butter browns.
Cook the tortelli for 3-4 minutes, then transfer them directly into the sage butter using a slotted spoon. Add grated Grana Padano, gently toss and finish with black pepper.
Serve immediately and enjoy the taste of Mantova at your table.
Buon appetito!