Italians 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.
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. This week, we’ve infused our pumpkin tortelloni with chestnut flour, imparting beautiful colour and enhancing the sweet taste of the pumpkin. We top our tortelloni with cubed Mantova pumpkin, cheese and sumptuous sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni.
|Pumpkin & Chestnut Tortelloni||200g||307kCal||
Pasta (56%): Flour 00 (Wheat), Egg, Chestnut Flour (14%), Water, Salt
Filling (44%): Pumpkin (54%). Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet, Preservative: Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Nutmeg
|Sage Butter||155g||381kCal||Butter (Milk), Sage leaves, Salt, Black Pepper|
|Vegetarian Cheese||8g||42kCal||Vegetarian Hard Cheese: Milk, Salt, Microbial Rennet, Egg Lysozyme|
Please note the above nutritional guidance is based on our estimates only.
Find recipe card here