First course:

Pumpkin tortelli with butter and sage

Serves 4
For the pasta
200g plain white flour
120 g eggs
2 g salt
For the filling
500 g Delica pumpkin
80 g crushed amaretti
60 g puréed Mantuan apple mostarda
4 g salt
2 g nutmeg
100 g Grana Padano DOP cheese
80 g breadcrumbs
For the topping
100 g butter
40 g sage

Preparation time: 2 hours
Level of difficulty: average

For the filling
Cut the pumpkin into four pieces, deseed it and bake it in an oven at 140°C, covered with baking foil, for about an hour.  Remove from the oven and leave to cool.  Remove the skin and purée in a mixer.
Add the crushed amaretti, puréed apple mostarda, Grana Padano, breadcrumbs, salt and nutmeg.
Mix everything well until a smooth, almost firm mixture is obtained.
For the pasta
Pour the flour onto a worktop and form a well in the centre, add salt and break in the eggs.
Knead energetically for a few minutes.
Roll out the pasta into a thin sheet, then with a pastry cutter cut squares of pasta and add a small quantity of the filling in the centre.  Fold the squares over to form a triangle.  Gently brown the butter and sage in a pan.  Cook the tortelli in boiling salted water for two minutes, drain with a slotted spoon and toss them in the butter and sage sauce.

Wine pairing: Garda Colli Mantovani Pinot Bianco DOC

Chef Massimo Bellini  – Associazione provinciale cuochi Mantova

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