Roasting and Preparing Filling

1. Preheat oven to 350°F.
2. Slice pumpkin into quarters and place on a sheet pan with salt, pepper, fresh thyme, and Olitalia Extra Virgin Olive Oil. Roast 45–50 minutes until soft.
3. Remove from oven, peel off the skin, and transfer pumpkin to a large bowl.
4. Mash with a potato masher, fork, or hand mixer until smooth. Add remaining filling ingredients, mix well, and transfer to a piping or Ziplock bag.
5. Refrigerate filling while preparing Caputo Ravioli Dough.

Filling Pasta

1. After making the pasta dough, roll out sheets, then cut and fill.
2. For traditional Tortelli, cut dough into 2” x 2” squares. Place 1 tbsp filling in the center, fold into a triangle, then wrap the long ends around your finger and pinch to seal.
3. Place finished pasta on a baking sheet or plate dusted with Caputo Semola Flour to prevent sticking. Repeat with remaining dough.
4. Note: Keep extra sheets covered with plastic to prevent drying.

Cooking Tortelli and Preparing Sauce

1. Bring a large pot of salted water to a boil.
2. In a saucepan over high heat, melt ½–1 stick of butter (depending on desired sauce).
3. When butter is melted, cook pasta in boiling water for 2–3 minutes. While cooking, ladle out ½ cup pasta water and add to butter. The starch will thicken the sauce and create a natural emulsion.
4. Stir sauce until pasta is ready, then transfer pasta directly into the pan.
5. Turn off heat and let pasta finish cooking in sauce for 30 seconds to 1 minute.
6. Serve Tortelli di Zucca straight from the pan, topped with toasted pumpkin seeds and a drizzle of balsamic vinegar.
7. Enjoy!

Recipe Notes

• Cultural Background: Although the shape resembles tortelloni (large stuffed pasta), the traditional name for this Mantuan specialty is Tortelli di Zucca. In Mantua, tortelli specifically refers to this sweet–savory pumpkin-filled pasta enjoyed during the holidays.
• Pumpkin: Use a sweet, dense variety (kabocha, sugar pumpkin). Strain if watery.
• Filling: Should be thick, not runny. Add Parmigiano or more crumbled Amaretti if too loose.
• Can’t find Amaretti? Simply replace with your choice of breadcrumbs.