Tortelli di Zucca
Prep time
Cook time
Total time
A pumpkin-stuffed tortelli dish that is a favorite served at ECCO on Overton Park.
Recipe type: A main or side dish
Cuisine: Pasta
Serves: 6 - 8
  • For the Filling: 4½ pounds of pumpkin or squash baked in the oven at 350 degrees until soft (for 1½ hours); 4 ounces amaretto cookies, ground up; 4 ounces Parmigiano-Reggiano cheese and salt
  • For the Pasta: 1½ pounds flour and 6 eggs
  • Egg yolks for brushing dough
  1. For the Filling: Spoon the squash out of its skin into a bowl and mash up with a fork..
  2. Mix with the remaining filling ingredients in a large bowl.
  3. For the Pasta: Mix the pasta ingredients together to form a soft dough.
  4. Refrigerate for 30 minutes.
  5. Roll out thin and cut into strips 3 inches long.
  6. To Assemble: Put a teaspoon of the filling on the lower part of the pasta strip, one every 2 inches.
  7. 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.
  8. With your fingers, press the edges together and also between the filling to create the tortelli.
  9. Cut them apart.
  10. Boil in salted water for 3 minutes; drain.
  11. Serve with melted butter and more Parmigiano-Reggiano or Grana Padano.
Recipe by StyleBlueprint at