Mantova Recipes
TORTELLI ZUCCA MANTOVANI

TORTELLI ZUCCA MANTOVANI

Pumpkin ravioli

How to make the Pumpkin ravioli:

Boil the pieces of pumpkin in a small amount of water; drain, remove the skin and pass through the sieve. Finely crush the macaroons, 30 g. of the almonds and the fruit mustard; add these to the pumpkin with the grated Parmesan and lemon juice; mix until obtaining a homogeneous paste. Meanwhile, prepare the pastry as usual.

Cut into squares and place a ball of stuffing on each and close as for agnoli. The tortelli di zucca mantovani are cooked in boiling water for 3-5 minutes then drained and dressed with melted butter and vino cotto. Then sprinkle tortelli di zucca mantovani with grated Parmesan and the remainder of the finely crushed peach almonds.

Recommended wine: Muller Thurgau; Franz Hans or Cantina Sociale Vall'Isarco

Recipe proposed by Carlo and Romano Tamani

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM