Pumpkin Tortelloni with Cubed Mantova Pumpkin, Sage Butter & Parmesan

/ serving

Pumpkin Tortelloni with Cubed Mantova Pumpkin, Sage Butter & Parmesan

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. 

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 toasted hazelnuts, Parmigiano cheese and a beautiful sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni. 

Video by: Chelsea Parsons

Ingredients: Flour 00 (Wheat), Pasteurized 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: Butter, Sage, Parmesan Cheese

View recipe card here.

Coming soon...

Story

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. 

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 toasted hazelnuts, Parmigiano cheese and a beautiful sage butter. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni. 

Video by: Chelsea Parsons

Ingredients

Ingredients: Flour 00 (Wheat), Pasteurized 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: Butter, Sage, Parmesan Cheese

Recipe Card

View recipe card here.

Nutrition

Coming soon...