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Finished dish Tortelli di Zucca served with sage butter and Parmesan

Tortelli di Zucca (Homemade Pumpkin Tortelli Recipe)

Authentic Tortelli di Zucca — homemade pumpkin tortelli from Mantua, Italy. Sweet roasted pumpkin, amaretti, and Parmesan wrapped in delicate handmade pasta, tossed in butter and sage. The perfect homemade filled pasta for cozy autumn evenings.
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Prep Time: 50 minutes
Cook Time: 50 minutes
Pasta dough resting: 30 minutes
Total Time: 2 hours 10 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Amaretti, Fresh homemade pasta, Homemade filled pasta, Mostarda, Pumpkin Tortelli,, Tortelli, Tortelli di Zucca
Difficulty: Elevate
Servings: 4 people
Calories: 580kcal

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

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

Calories: 580kcal | Carbohydrates: 80g | Protein: 19g | Fat: 21g | Sodium: 631mg | Potassium: 625mg | Fiber: 3g | Sugar: 12g | Vitamin A: 12685IU | Vitamin C: 13mg | Calcium: 301mg | Iron: 5mg
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