Hard3 hours
Where it comes from
This Emilian pasta is emblematic of the region's creativity in combining sweet and savory flavors, especially around Mantua.
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On the Palate
What goes into it
How it's made
- 1
Prepare pasta dough with flour and eggs, then let it rest.
- 2
Combine cooked pumpkin, crushed amaretti, and mostarda for the filling.
- 3
Roll out pasta dough thinly, cut into squares, and fill with pumpkin mixture.
- 4
Cook tortelli in boiling water, then toss with melted butter and sage.
