Tortelli di Zucca is one of the most savory pasta in northern Italy

Tortelli di zucca, or pumpkin tortelli, is a traditional pasta dish you will find across northern regions like Emilia-Romagna, Parma, and Ferrara. It’s a very old recipe, since 16th century and is especially iconic for Christmas Eve dinners in Mantua – here you usually find many dishes with sweet-savory filling.

We usually prepare it using fresh egg pasta filled with roasted pumpkin blended with amaretti biscuits, mostarda (a spicy candied fruit mustard), Parmigiano-Reggiano, and nutmeg for a distinctive agrodolce (sweet-and-sour) flavor. The dish is typically served simply with melted butter infused with sage and a generous grating of cheese. As always in Italy, this pasta emphasizes the high-quality, seasonal ingredients. Variations exist—such as Ferrara’s cappellacci di zucca without mostarda or amaretti, focusing on just pumpkin, cheese, and nutmeg—but the Mantuan version with mostarda is the most classic and common in Italian homes.

Authentic Pumpkin Tortelli Recipe Card

Yield: 6

Tortelli di Zucca

This recipe follows the authentic traditional Mantuan method, with the filling rested overnight for flavor melding.

Ingredients

For the Pasta Dough:

400g (about 3 1/3 cups) all-purpose flour (tipo 00 preferred for authenticity)
4 large eggs
A pinch of salt

For the Filling:

1 kg (about 2.2 lbs) pumpkin (zucca mantovana or butternut squash for its dry, sweet flesh)
100g (about 1 cup) amaretti biscuits, finely crushed
100g (about 3.5 oz) mostarda di Mantova or Cremona (candied fruit mustard; substitute with quince jam if unavailable, though less traditional)
150g (about 1 1/2 cups) Parmigiano-Reggiano or Grana Padano, grated
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
Optional: 1 egg (for binding, used in some family recipes)

For the Sauce:

100g (about 7 tablespoons) unsalted butter
8-10 fresh sage leaves
Extra grated Parmigiano-Reggiano, for serving

Instructions

Prepare the Pumpkin: Preheat the oven to 180°C (350°F). Cut the pumpkin in half, remove seeds and strings, then slice into wedges. Place on a baking sheet lined with parchment, drizzle lightly with olive oil, and roast for 40-60 minutes until soft and caramelized (avoid boiling to keep it dry). Let cool, then scoop out the flesh and mash or puree until smooth—aim for about 500-600g of cooked pulp. This step is key for the filling's texture, as in Italy we prefer baking to concentrate flavors.
Make the Filling: In a bowl, combine the mashed pumpkin, crushed amaretti, finely chopped mostarda (including some syrup for moisture), grated cheese, nutmeg, salt, and pepper. Mix well; if using, add the egg for better cohesion. Taste and adjust seasoning—the filling should be subtly sweet, spicy from mostarda, and aromatic. Cover and refrigerate for at least 12 hours (or overnight) to let flavors meld, a traditional Italian step for depth.
Prepare the Pasta Dough: On a floured surface or in a bowl, mound the flour with a well in the center. Crack in the eggs and salt, then knead for 10-15 minutes until smooth and elastic (or use a stand mixer). Wrap in plastic and rest at room temperature for 30 minutes. This handmade dough is how most Italians do it at home, though some use pasta machines for rolling.
Roll and Fill the Pasta: Divide the dough into quarters. Roll out thinly (about 1-2mm) using a rolling pin or pasta machine to setting 6-7. Cut into 8-10cm (3-4 inch) squares or rectangles. Place a teaspoon of filling in the center of each, fold over into a triangle or rectangle, and seal edges firmly with a fork or fingers, pressing out air. Dust with flour to prevent sticking. Aim for 40-50 tortelli.
Cook the Tortelli: Bring a large pot of salted water to a gentle boil. Add tortelli in batches and cook for 2-4 minutes until they float and the pasta is al dente. Drain carefully with a slotted spoon.
Prepare the Sauce and Serve: In a skillet, melt the butter over medium heat with sage leaves until fragrant and lightly browned (but not burned). Toss the cooked tortelli gently in the sauce. Serve immediately, sprinkled with more grated Parmigiano. In some Italian homes, especially in Emilia-Romagna, a light tomato sauce or ragù is used for contrast, but butter and sage is the purest traditional pairing.

Notes

Authenticity Tip: Use zucca mantovana if possible—its firm, less watery flesh is ideal. Mostarda adds the signature spicy-sweet kick; without it, the dish leans more toward Ferrara's simpler version.
Make-Ahead: Uncooked tortelli freeze well—lay flat on a tray, then bag for up to 3 months. Cook from frozen, adding a minute to boil time.
Regional Twists: In Reggio Emilia or Parma, some add potatoes to the filling for creaminess, or serve with ragù for a heartier meal. This dish's simplicity highlights Italy's farm-to-table ethos, perfect for autumn gatherings.

What pairs well with tortellini di zucca?

In Italy, particularly in regions like Lombardy and Emilia-Romagna where tortelli di zucca originates, this sweet-savory stuffed pasta is traditionally paired with simple sauces, complementary wines, and hearty second courses to balance its rich, autumnal flavors of pumpkin, amaretti, mostarda, and cheese. The most classic sauce is melted butter infused with fresh sage leaves, sometimes browned for nuttiness, which enhances the dish’s herbal notes without overwhelming its subtlety—often finished with a generous grating of Parmigiano-Reggiano or a drizzle of aged balsamic vinegar from Modena for acidity. For a lighter twist, some Italians opt for olive oil and grated cheese or a simple tomato sauce sautéed with onions and garlic.

As a primo (first course) in a traditional multi-course meal, it pairs well with secondi like grilled or roasted meats—such as bollito misto (mixed boiled meats from Emilia-Romagna), pork loin, or game birds—to provide contrast with the pasta’s sweetness. Lighter accompaniments include fresh salads or vegetable sides like sautéed greens to keep the meal balanced.

For wines, Italians favor options that cut through the richness while complementing the agrodolce profile:

Sparkling Reds: Dry Lambrusco from Emilia-Romagna, whose light fizz, berry notes, and slight acidity refresh the palate and counter the filling’s sweetness— a quintessential local pairing.
Whites: Dry, herbal varieties like Malvasia (from Emilia-Romagna or Friuli), Vermentino (from Liguria), Arneis (from Piedmont), or richer Sicilian Chardonnays (e.g., Planeta or Tenuta Rapitalà), which offer fruity, oaky undertones to match the nutmeg and pumpkin.
Reds: Medium-bodied options like Schioppettino (from Friuli) or Sicilian Nero d’Avola (e.g., Curto Fontanelle or Feudo Montoni Vrucara), with soft tannins and red fruit flavors that harmonize without clashing.