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Chestnut-Infused Pumpkin Tortelloni with Sage Butter & Hazelnuts (v.)

Chestnuts became a fundamental ingredient in Tuscan cuisine during the years of famine and poverty in that region, as chestnuts are able to withstand harsh climates. The chestnuts we use to infuse the dough of our pumpkin tortelloni are grown in the Tuscan mountains, where they are then collected and dried over a chestnut-wood fire for forty days in a little hut in the woods called a metato.

Italians also love using zucca, or pumpkin, in cooking so much, that they are actually the 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Venice, where they have been grown since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit.

We top our tortelloni with toasted hazelnuts, Pecorino cheese and a beautiful sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni. 

Ingredients: Flour 00 (Wheat), Pasteurized Barn Eggs, Chestnut Flour, Water, Salt, Pumpkin, Ricotta cheese, Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative, Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast) Salt, Nutmeg

Garnish ingredients: Hazelnuts, Butter, Sage,

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Chestnut-Infused Pumpkin Tortelloni with Sage Butter & Hazelnuts Grams Calories
Chestnut-Infused Pumpkin Tortelloni 175g 440kCal
Sage Butter 20g 130kCal
Hazelnuts 10g 40kCal

 Please note the above nutritional guidance is based on our estimates only. 

Story

Chestnuts became a fundamental ingredient in Tuscan cuisine during the years of famine and poverty in that region, as chestnuts are able to withstand harsh climates. The chestnuts we use to infuse the dough of our pumpkin tortelloni are grown in the Tuscan mountains, where they are then collected and dried over a chestnut-wood fire for forty days in a little hut in the woods called a metato.

Italians also love using zucca, or pumpkin, in cooking so much, that they are actually the 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Venice, where they have been grown since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit.

We top our tortelloni with toasted hazelnuts, Pecorino cheese and a beautiful sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni. 

Ingredients

Ingredients: Flour 00 (Wheat), Pasteurized Barn Eggs, Chestnut Flour, Water, Salt, Pumpkin, Ricotta cheese, Italian grated cheese (Milk, Salt, Vegetarian Rennet, Preservative, Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast) Salt, Nutmeg

Garnish ingredients: Hazelnuts, Butter, Sage,

Recipe Card

Download the recipe card

Nutrition

Chestnut-Infused Pumpkin Tortelloni with Sage Butter & Hazelnuts Grams Calories
Chestnut-Infused Pumpkin Tortelloni 175g 440kCal
Sage Butter 20g 130kCal
Hazelnuts 10g 40kCal

 Please note the above nutritional guidance is based on our estimates only. 

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