Tortelli di zucca

Since in Parma you can find different types of Tortelli (typical Parma ravioli), here is the recipe with the filling of pumpkin, which is more typical of the winter season because pumpkin is a winter seasonal vegetable:
Photograph by Greg O'Beirne
Ingredients of the filling:
150 g of amaretti
2 kg of pumpkin
250 g of Parmigiano-Reggiano
1 skin of lemon

The filling:
You have to bake the pumpkin after removing the seeds. After the cooking, you have to remove the skin and then squeeze it in a cloth to drain the juice.
Make the amaretti into powder and grate the Parmigiano with the lemon skin. Add a pinch of salt and process to obtain a uniform filling.

For the rest of the recipe, you can use the same of “Tortelli d’erbetta”.

For the amaretti, I don’t know if you can find them in your country, maybe in grocery stores specialized in Italian food or in online stores.

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