Tortelli with pumpkin


Special and delicate tortelli that in northern Italy are traditionally prepared for Christmas Eve. Also excellent with tomato sauce.


60 g Paniermehl - Breadcrumbs
300 g pasta dough
1 kg squash
½ tsp freshly ground nutmeg
3 tsp Parmesan cheese, grated
50 g butter
5 sage leaves


We recommend preparing the filling the day before and letting it sit in the refrigerator.

  • Cut the squash into pieces and remove the peel and seeds.
  • Put the pieces on a baking sheet covered with oven parchment and cook in a preheated oven at 180° C for about 30 minutes.
  • Every so often, check with a fork to see if the squash is done. The pieces should be very soft.
  • Blend the squash pulp and put in a tureen with the breadcrumbs, Parmesan and nutmeg. Mix well and refrigerate.
  • Prepare the pasta as directed in the recipe.
  • Roll out the dough to a decent thickness, not too thin, and with a knife cut numerous squares of pasta of about 5-6 cm.
  • On each square, put one teaspoon of the mixture then close again, forming a kind of candy wrap.
  • Cook in salted boiling water, not letting them boil too vigorously and drain them after about 10 minutes or after checking to see that they are cooked.
  • Drain well. Dress with melted butter, sage and grated Parmesan cheese to taste.
  • like
  • save