Classic tortelli di zucca – Lombard pumpkin tortelli

In the area that goes from the city of Mantova in Lombardy to the city of Ferrara in Emilia-Romagna, tortelli (in some cases also called ravioli) di zucca are one of the most iconic dishes within the culinary repertoire. Variations from town to town are sometimes slight and sometimes remarkable. In tortelli mantovani, pumpkin is the main ingredient. A widespread local variety is zucca mantovana – a dry-fleshed yellow pumpkin that is great for filling fresh pasta. The filling also takes crumbled amaretti biscuits and, often, mostarda – a sweet, apple-based preserve – plus grated cheese. The dough is regular fresh egg pasta, either shaped like a tortello (as in the picture you see here) or like a square, frilly-edged pocket.