200 g. 00 white flour
250 g. yellow pumpkin
40 g. macaroons
40 g. apple mustard
100 g. grated Parmesan cheese
50 g. peach almonds
uice of half lemon
a pinch of salt
a tablespoon of vino cotto
How to make the Pumpkin ravioli:
Boil the pieces of pumpkin in a small amount of water; drain, remove the skin and pass through the sieve. Finely crush the macaroons, 30 g. of the almonds and the fruit mustard; add these to the pumpkin with the grated Parmesan and lemon juice; mix until obtaining a homogeneous paste. Meanwhile, prepare the pastry as usual.
Cut into squares and place a ball of stuffing on each and close as for agnoli. The tortelli di zucca mantovani are cooked in boiling water for 3-5 minutes then drained and dressed with melted butter and vino cotto. Then sprinkle tortelli di zucca mantovani with grated Parmesan and the remainder of the finely crushed peach almonds.
Recommended wine: Muller Thurgau; Franz Hans or Cantina Sociale Vall’Isarco
Recipe proposed by Carlo and Romano Tamani
Regional recipe from Lombardy