Tortelli di Zucca Pumpkin tortelli ravioli recipe

Tortelli di Zucca - Pumpkin Filled Ravioli

Pasta with pumpkin filling
5 from 3 votes
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Course: Pasta
Cuisine: Italian
Keyword: tortelli, zucca
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4 people
Calories: 746kcal
Author: Nonna Box


For the Filling

  • 2 kg pumpkin peeled and baked for 20 minutes at 200 C
  • 150 g crushed Amaretti little biscuits
  • 50 g sweet and sour preserved apples or any kind Mostarda*, finely chopped
  • 150 g Parmigiano freshly grated
  • ΒΌ onion finely chopped
  • nutmeg Freshly grated
  • Sea salt and freshly ground black pepper to taste
  • 50 g butter

For Fresh Pasta

  • 2 extra large eggs
  • 200 g strong flour
  • Sea salt to taste a pinch should do


  • Cut the pumpkin in little cubes and cook it in a large pot.
  • Crush cooked pumpkin with a fork and add the preserved fruit, crushed Amaretti, chopped onion, nutmeg and the Parmigiano to the mixture.
  • Stir everything together with a wooden spoon and ensure that the mixture is dry.
  • With a pasta machine, roll out the pasta dough and cut the dough into rectangles, about 4cm x 8 cm.
  • Put a teaspoonful of mixture on each piece of dough and fold the pasta over in the middle to enclose the filling.
  • Press the edges together firmly.
  • Cook the tortelli in plenty of salted water and serve with melted butter only.

For Fresh Pasta

  • Place everything in your food processor, process until a ball is formed and the pasta is smooth and gleaming.
  • Wrap in cling-wrap and allow to rest in the fridge for about 2 hours, preferably overnight.
  • Use as required


Serving: 180g | Calories: 746kcal | Carbohydrates: 107g | Protein: 30g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 134mg | Sodium: 832mg | Potassium: 1841mg | Fiber: 5g | Sugar: 43g | Vitamin A: 43290IU | Vitamin C: 46.1mg | Calcium: 572mg | Iron: 7.5mg
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