Pasta · Pasta shape · Short entry
Tortelli di zucca mantovani
Egg pasta rectangles from Mantua filled with baked pumpkin, crushed amaretti, the spicy fruit preserve *mostarda* and grated Grana. The Lombardy Region traces the dish to the princely cooking of the Renaissance. It is a feast-day dish, dressed with butter and cheese or sage.
Sweet, hot and savoury
In the Lombardy Region recipe, Mantuan pumpkin is baked, sieved and mixed with finely crushed amaretti, chopped Mantuan mostarda, grated Grana, nutmeg, salt and pepper, until the filling is fairly dry. An egg dough of 600 g flour to 6 eggs is rolled and cut into rectangles of about 8 by 4 cm, filled and sealed. They are cooked in salted water or, better, meat broth and layered with melted butter and Grana.
The Province of Mantua describes the mostarda as mustard-hot and gives two dressings: butter and sage, or tomato in the San Benedetto Po area.
How it connects
Pasta shape
- similar Ravioli
