Tortelli di Zucca (Pumpkin Tortelli)

I made these for my family the other night, and they didn’t last long. Even my little ones enjoyed them and didn’t mind “eating their veggies.” This recipe is a perfect example of regional Italian cooking. If you’d like to try more dishes like this, take a look at my collection of Regional Italian Recipes.

What Makes Tortelli di Zucca a Mantuan Favourite

• Offers a lighter, vegetable-based alternative to meat-filled pasta while still feeling satisfying and rich in flavour.
• Fills the table with warmth during autumn and winter, when pumpkins are at their best and families gather for slow meals.
• Works equally well as a first course for festive dinners or as a main dish for a quiet family meal.

A Taste of Mantova

Tortelli di Zucca means pumpkin tortelli, a filled pasta from Mantova in northern Italy’s Lombardy region. It is one of the area’s most loved dishes, often prepared in autumn and during the Christmas season. Every family makes it in their own way, but they all share the same idea of tender pasta filled with pumpkin, amaretti biscuits, and Mostarda Mantovana, then tossed with melted butter and sage. The mix of sweet pumpkin, gentle spice, and salty Parmigiano Reggiano is a combination that makes every forkful worth the effort.

How to Make Tortelli di Zucca (Pumpkin Tortelli)

Filling

Step 1: Cut the pumpkin and bake it in a preheated oven at 140°C – 285°F for 40 to 50 minutes, or until soft. Let it cool down.

Step 2: Cut out the skin (you can also bake the pumpkin without the skin) and put the pumpkin in a bowl.

Step 3: Add the powdered amaretti, mostarda Mantovana, Parmigiano Reggiano, nutmeg, and enough breadcrumbs to make a firm and workable filling.

Tortelli

Step 1: Make the tortelli following my tutorial on How to Make Ravioli or Tortelli.

Step 2: Set them aside until ready to cook.

Sauce

Step 1: Put the butter and sage in a small saucepan. Let the butter melt over medium heat, and gently fry the sage in it.

Step 2: Remove from the heat as soon as it starts to bubble (you don’t want it to brown). Add a pinch of salt.

Assembling

Step 1: Cook the tortelli following the steps on How to Cook Pasta al Dente.
Only in this case, you will not have a preset cooking time. This will vary depending on the thickness of your pasta (it should take approximately a couple of minutes to cook if you have just made the pasta).

Notes: If a number of hours have passed since you made the pasta, it will be slightly dry and could take between 10-12 minutes to cook.

The best solution is to taste it. Remember to check the joint where your pasta is thicker. It should remain firm to be al dente.

Step 2: When the pasta is cooked, drain it and put it in the pan with the butter and sage sauce. Mix well over low heat for a minute.

Step 3: Serve hot with some finely grated Parmigiano Reggiano on top.

Extra Help from the Kitchen

Roast the Pumpkin Instead of Boiling – It helps remove excess moisture and gives a more concentrated taste.

Let the Filling Cool Before Using – A cooler filling is firmer and easier to seal inside the pasta.

Adjust the Filling by Tasting – Each pumpkin varies in sweetness, so taste before shaping and add more cheese or breadcrumbs if needed.

Seal the Pasta Well – Press around the edges to remove any air, which helps the tortelli stay closed while cooking.

Don’t Overfill the Pasta – Add about one teaspoon of filling per tortello. Too much makes it difficult to seal and can cause leaks during boiling.

Variations and Twists

Use Ricotta with the Pumpkin – Mixing a little ricotta with the pumpkin makes the filling creamier and lighter while keeping the traditional balance of sweet and savoury.

Try Different Pumpkin Varieties – Some cooks in Italy mix butternut with kabocha or red kuri squash for a deeper colour and richer taste.

Add Lemon Zest to the Filling – A small amount of zest adds freshness and balances the natural sweetness of the pumpkin and amaretti.

Make a Brown Butter and Amaretti Sauce – Melt the butter until golden and add crushed amaretti on top for a nutty, slightly caramelised finish.

Serve with Sage-Infused Olive Oil – For a dairy-free option, warm olive oil with fresh sage leaves. It keeps the flavour traditional but lighter than butter.

Storage and Shelf Life

Keep leftover Tortelli di Zucca in an airtight container in the fridge for up to 2 days. When ready to serve, reheat gently in a pan with a small piece of butter or a spoonful of water to loosen the sauce. Avoid using high heat so the pasta keeps its texture.

Uncooked Pumpkin Tortelli can be frozen for up to 2 months. Place them on a tray in a single layer until firm, then transfer to a container or freezer bag. Cook straight from frozen, adding a few extra minutes to the cooking time.

If you’ve already mixed the filling but haven’t assembled the pasta, you can keep the filling covered in the fridge for 1 day before using.