Ingredients for 4 people

For the dough:
400 g of white flour 0
4 eggs

For the stuffing:
2 kg of Mantuan pumpkin
100 g of Parmigiano Reggiano
5 macaroons

For the dressing:
60 g of butter
2 sage leaves
3 tablespoons of Parmesan cheese
2 macaroons (optional)


50 minutes

  • Once the dough is smooth, let it stand covered for 30 minutes
  • In the meantime, the pumpkin will be cooked
  • At this point, remove the peel and reduce the pulp in cream
  • Add the amaretti and parmigiano reggiano and mix until obtaining a homogeneous filling
  • Season with salt and if necessary, if the mixture is too moist, add a handful of breadcrumbs
  • After 30 minutes, take the dough and roll it out in a very thin sheet spreading over the piles of filling
  • Form your tortelli and cook them in lightly salted water
  • In the meantime, you will have prepared the condiment, browning the butter with the sage as soon as it is aromatized
  • Once drained, pour over the seasoning and sprinkle with a handful of Parmigiano Reggiano
  • As you wish, you can add a sprinkling of amaretti.