Pumpkin Tortelli

Pumpkin Tortelli

Pumpkin Tortelli

Pumpkin tortelli pasta recipe, with amaretti cookies and Grana Padano cheese by chef Claudio Sadler from Milan

30 March, 2012


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 40 MIN


1,5 kg, from Mantua
Candied fruit
200 g, pickled
200 g
Grana Padano
100 g, grated
As needed
White flour
450 g
Semolina flour
50 g, re-milled
Egg yolk
10 each
As needed
Extra-virgin olive oil
20 g


  • Cut the pumpkin into chunks, put into an oven pan and cook for 40 minutes at 160°C, covering it with tin foil so it doesn’t dry out too much.
  • Take off the skin and pass the pulp through a sieve, making sure that it’s dry.
  • If not, blot it with a dish towel to eliminate excess liquid.
  • Chop up the fruit mustard (pickled, candied fruit) and pulverize the amaretti, adding them both to the pumpkin, making sure to taste and adjust as needed.
  • As the density of pumpkins is always different, you must dose the ingredients according to taste.
  • Then add the grated Grana cheese and the nutmeg.
  • Prepare the pasta at least 4 hours in advance and then roll it out, cutting the dough into cm 5x5 squares.
  • Arrange a dollop of filling onto every square, and in the centre place a tiny cube of foie gras and then fold the dough to form tortelli.
  • In a non-stick pan, heat the sliced almonds over medium heat until they turn golden.
  • Cook the tortelli in boiling salt water, drain them and then pass them in a pan with fresh butter, thyme and grated Grana Padano cheese.
  • Arrange the tortelli in the plate and decorate each portion with the toasted almonds and fresh thyme before serving.

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