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, a crunchy grissini crumb and sumptuous garlic-infused oil. Together, these garnishes enhance the sweetness of the pumpkin in the tortelloni.
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Photo by: @carolgrimaldi
|Pumpkin & Sage Tortelloni||200g||307kCal||
Pasta (56%): Durum Wheat Flour, Water
Filling (44%): Pumpkin (82%), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Sage (1.5%)
|Grissini Crumb||10g||40kCal||Wheat Flour, Olive Oil (14%), Brewer's Yeast, Salt Malted Wheat Flour|
|Garlic Oil||20g||165kCal||Extra Virgin Olive Oil (96.5%), Dehydrated Garlic (2.5%), Natural Garlic Flavouring (1%)|
Please note the above nutritional guidance is based on our estimates only.
- Bring a large saucepan of salted water to the boil.
- Put the pumpkin in a large pan, cover with a lid and heat until steaming. Once steaming turn heat off.
- Cook the tortelloni in the boiling water for 3-4 minutes until ‘al dente’ (check a corner before removing from the pan).
- Once cooked, use a slotted spoon to transfer the tortelloni to the plate and toss with the garlic oil and grissini. Toss gently together (if not, they break!). Buon appetito!