Pumpkin-stuffed tortelli, also known as tortelli di zucca, is a perennial favorite pasta recipe served at ECCO. Add it to your Thanksgiving menu as a side dish, or enjoy it throughout the fall/winter seasons as a main course. Sabine Bachmann, owner of two local restaurants (ECCO on Overton Park and Fratelli’s inside the Memphis Botanic Garden), generously shares her recipe with us … a wonderful and original Thanksgiving idea!
Tortelli di Zucca
- For the Filling: 4 1/2 pounds of pumpkin or squash baked in the oven at 350 degrees until soft for 1 1/2 hours; 4 ounces amaretto cookies, ground up; 4 ounces Parmigiano-Reggiano cheese and salt
- For the Pasta: 1 1/2 pounds flour and 6 eggs
- Egg yolks for brushing dough
- For the Filling: Spoon the squash out of its skin into a bowl and mash up with a fork..
- Mix with the remaining filling ingredients in a large bowl.
- For the Pasta: Mix the pasta ingredients together to form a soft dough.
- Refrigerate for 30 minutes.
- Roll out thin and cut into strips 3 inches long.
- To Assemble: Put a teaspoon of the filling on the lower part of the pasta strip, one every 2 inches.
- Brush a bit of egg yolk on the edges of the dough and fold the upper part over the filling to meet the lower part.
- With your fingers, press the edges together and also between the filling to create the tortelli.
- Cut them apart.
- Boil in salted water for 3 minutes; drain.
- Serve with melted butter and more Parmigiano-Reggiano or Grana Padano.
Want more holiday recipes? Check out our recipe page at styleblueprint.com/memphis/food-entertaining/recipes