There are few Italian dishes that embody the cozy essence of autumn quite like Tortelli di Zucca — delicate pasta parcels filled with sweet pumpkin, nutty Parmesan, and a whisper of amaretti and mostarda. This elegant yet rustic dish hails from Mantua (Mantova), a Renaissance city in northern Italy where the cuisine perfectly balances sweetness and savoriness.
It’s said that the Gonzaga family, rulers of Mantua, popularized Tortelli di Zucca during the Renaissance, turning humble pumpkin into a courtly delicacy. The blend of sweet and savory — a hallmark of northern Italian cuisine — makes this recipe stand out even centuries later.
The first time I made it in my own kitchen, I understood why it remains timeless: the golden dough, the creamy filling, the aroma of butter and sage — a complete ode to fall.
TABLE OF CONTENTS
- WHY THIS PUMPKIN TORTELLI RECIPE STANDS OUT
- NOTES ON KEY INGREDIENTS
- CHOOSING THE BEST PUMPKIN
- THE SECRET INGREDIENTS: MOSTARDA & AMARETTI
- STEP-BY-STEP TORTELLI SHAPING INSTRUCTIONS
- EXPERT TIPS FOR PERFECT HOMEMADE TORTELLI
- TROUBLESHOOTING
- FREQUENTLY ASKED QUESTIONS
- HOMEMADE PUMPKIN TORTELLI RECIPE
- SERVING SUGGESTIONS
- STORING & REHEATING
- WHICH WINE TO PAIR WITH PUMPKIN TORTELLI
- IF YOU LOVED THIS RECIPE…
WHY THIS PUMPKIN TORTELLI RECIPE STANDS OUT
Authentic Mantuan filling : This Tortelli di Zucca recipe stays true to its Mantuan roots ( with pumpkin + mostarda + amaretti) while being easy enough for any home cook
Silky homemade dough (00 flour + eggs):. It highlights the best of homemade filled pasta — balanced sweetness, rich texture, and an unmistakably Italian soul.
Balanced sweet–savory profile The key lies in the details: choosing the right pumpkin, using the perfect ratio of Parmesan, and infusing the filling with mostarda and amaretti.
Step-by-step guidance with pro tips and troubleshooting For the dough, follow my homemade pasta dough guide — it’s the secret to silky, elastic sheets that fold like a dream for elasticity and easy rolling.
NOTES ON KEY INGREDIENTS
While you will find all the ingredients in the recipe below, here I want to focus on the main ingredients for this recipe: pumpkin, amaretti and mostarda. Understanding how to balance them is key for the success of this traditional Italian filled pasta.
CHOOSING THE BEST PUMPKIN
For true Tortelli di Zucca, the pumpkin must be sweet yet dry — ideal for a thick, flavorful filling.
- Delica: Closest to Italian zucca mantovana; dense and nutty.
- Kabocha: Smooth, sweet, and velvety.
- Butternut: Easy to find and delicious when roasted.
Avoid watery pumpkins or canned purée, which make the filling too soft. The goal is a thick, spoonable mixture that holds its shape inside the pasta.
THE SECRET INGREDIENTS: MOSTARDA & AMARETTI
Two ingredients make Tortelli di Zucca unique: mostarda di frutta and amaretti.
Mostarda di frutta is not mustard in the usual sense — it’s an Italian condiment of candied fruit preserved in a mustard-scented syrup. For this recipe, I prefer the Mantuan or Cremonese type made with pear or quince. Its subtle spice cuts through the sweetness of pumpkin and complements the cheese. No mostarda? Finely chop candied fruit and add a few drops of Dijon or mustard essence — just enough to lift, not dominate.
Amaretti cookies add depth and a whisper of almond bitterness that perfectly offsets the pumpkin’s natural sugars. Crush them finely and mix sparingly — they’re meant to enhance, not dominate.
Together, they turn the humble pumpkin filling into something unforgettable.
STEP-BY-STEP TORTELLI SHAPING INSTRUCTIONS
WHAT YOU’LL NEED
- Fresh pasta dough (rolled into thin sheets)
- Filling (in this case pumpkin, mostarda and amaretti)
- Knife or pasta cutter
- Small spoon
- Fork or pasta wheel
1. ROLL THE DOUGH
- Roll the pasta dough into thin sheets (about 1–2 mm thick).
- Work on a lightly floured surface to prevent sticking.
2. CUT THE SQUARES
- Cut the dough into squares of about 6–8 cm (2½–3 inches) per side.
- Keep them covered with a clean towel so they don’t dry out.
3. ADD THE FILLING
- Place a small teaspoon of filling in the center of each square.
- Avoid overfilling — too much will make it hard to seal properly.
4. FOLD AND SEAL
- Fold the square diagonally to form a triangle, pressing gently around the filling to remove any air bubbles.
- Seal the edges firmly with your fingers or a fork.
5. FORM THE TORTELLI SHAPE
The Authentic Tortelli di Zucca call for the traditional HAT shape:
TRADITIONAL “HAT” SHAPE:
- Take the two side corners of the triangle and bring them together around your finger, overlapping slightly.
- Press to seal, forming a small ring or “hat” shape.
6. DRY OR COOK
- Place the shaped tortelli on a floured tray and let them rest for about 15–20 minutes before cooking, or freeze them for later.
- Boil in salted water for 3–5 minutes, depending on thickness.
EXPERT TIPS FOR PERFECT HOMEMADE TORTELLI
- Always roast the pumpkin for deeper flavor and less moisture. Boiling will still leave too much moisture resulting in a filling that will be too mushy.
- Taste before filling — balance sweet, savory, and nutty.
- Use fine “00” flour for the smoothest dough.
- Work with small batches of dough to prevent drying.
- Avoid overfilling — less is more for a perfect seal and will avoid burst.
- Serve straight away; tortelli texture is best right out of the pan, when is fresh and warm.
TROUBLESHOOTING
- Filling leaks: Too wet or trapped air. Drain pumpkin longer; press air out when sealing.
- Edges open while boiling: Dough too thick/thin or dry. Brush edges with water; press firmly with fingertips.
- Dough feels tough: Under-hydrated or under-rested. Rest dough 30 minutes wrapped; add a few drops of water if crumbly.
- Too sweet overall: Add pinch more salt, extra Parmesan, and a touch more mostarda to rebalance.
FREQUENTLY ASKED QUESTIONS
Tortellini are smaller, ring-shaped, and typically filled with meat. Tortelli are larger and vary regionally, often featuring vegetable fillings like pumpkin or ricotta.
Both are filled pastas, but tortelli usually have distinct regional folds and fillings. Ravioli often come as two pasta sheets sealed together.
It’s called Tortelli di Zucca in Mantua and Cappellacci di Zucca in Ferrara — both celebrate the beloved zucca.
Yes! Arrange uncooked tortelli on a tray, freeze until solid, and store for up to 2 months. Cook directly from frozen (add 1–2 minutes cooking time).
HOMEMADE PUMPKIN TORTELLI RECIPE
Ingredients
FOR THE FILLING
- 1 ¼ lb Pumpkin Delica, Kabocha, or Butternutsquas
- 1 cup Parmesan Grated
- 2 tbsp Amaretti Crumbled
- 1 tbsp Mostarda
- 1 tsp Nutmeg
FOR THE PASTA DOUGH
- 300 gr flour 00
- 3 unit eggs
- 1 pinch salt
FOR THE SAUCE
- ¼ cup butter unsalted
- 6-8 leave sage
- 3 tbsp Parmesan to serve
Instructions
- Roast the Pumpkin: Slice and roastat 180°C / 350°F for 35–40 minutes. Scoop, mash,and let drain for 1–2 hours to remove excess moisture.
- Make the Filling: Mix pumpkin with Parmesan,amaretti, mostarda, nutmeg, salt, and pepper. Add an egg if too loose. The mixture should be thick and fragrant.
- Roll the Pasta: Using a pasta machine orrolling pin, roll out thin sheets (1 mm).
- Fill and Fold: Cut squares about 6–7 cm (2½ inches) wide. Add 1 tsp of filling, fold diagonally, and seal edges tightly. Bring corners together if desired.
- Cook & Toss: Boil in salted water for 3–5 minutes until al dente. Melt butter with sage, then toss tortelli gently until coated. Serve immediately with Parmesan.
Nutrition
SERVING SUGGESTIONS
Classic Mantuan style is burro e salvia (butter and sage), but you can try:
- Brown butter with crushed amaretti, replaced simply the sagee with crushed amaretti on top.
- Creamy Parmesan sauce
- Light tomato-butter blend for acidity: add some butter to my authentic Italian tomato sauce (sugo al pomodoro)
Each sauce gives Pumpkin Tortelli a different personality — elegant, indulgent, or bright.
STORING & REHEATING
- Fridge: Up to 2 days (cooked or uncooked on a floured tray, covered).
- Freezer: Freeze uncooked tortelli on a tray, then bag for up to 2 months.
- To cook from frozen: Boil straight from frozen; add 1–2 min.
- Reheat: Gently in butter or a splash of hot broth. Avoid microwaving directly.
WHICH WINE TO PAIR WITH PUMPKIN TORTELLI
Pairing wine with Tortelli di Zucca is all about balancing its sweet-savory nature:
- Lambrusco di Sorbara – crisp, sparkling, cuts through butter.
- Soave Classico – light, floral, perfect for sage butter.
- Lugana DOC – elegant minerality complements the pumpkin.
- Malvasia Secca – aromatic yet dry, matches the filling’s sweetness.
IF YOU LOVED THIS RECIPE…
Try these next:
• Butternut squash Lasagna with Ragu’ Bianco (White Pork Sauce) – warm, cozy, and perfect for fall.
• Ravioli with spinach and Ricotta: another way to make homemade filled pasta.
• Classic Italian Minestrone– seasonal favorites for chilly evenings.
SAVE & SHARE
Tortelli di Zucca is more than a recipe — it’s a piece of Italian history wrapped in pasta. Whether for Sunday lunch or a cozy dinner, it brings the golden taste of autumn straight to your plate.
✨ This Homemade Pumpkin Tortelli recipe is a great fall seasonal recipe! I would love to connect with you through my recipe and I will be very appreciative of your comments! If you make this recipe make sure to tag me on Instagram @Italian_kitchen_confessions. To get more ideas follow me on Pinterest.✨
