Turtei Mantovani

After growing up in Ferrara, Italy, Chef Giuseppe developed a love for pumpkin, which is such a popular ingredient in homemade pasta. This recipe for Turtei Mantovani is originally from Mantova.

Turtei Mantovani

Serves 6

1 2/3 c. unbleached all-purpose flour
Salt
3 large eggs
1 T. whole milk
Filling (recipe follows)
1/2 c. Parmigano-Reggiano cheese, freshly grated

1. In a large mixing bowl, whisk together flour and a pinch of salt. Mound flour mixture, create a well in center, and add eggs and milk. Using a fork, gently break up yolks and slowly incorporate flour from the inside rim of the well. Continue until liquid is absorbed (about half of the flour will be incorporated), then knead in bowl until dough forms.
2. Transfer dough onto a clean work surface and knead 8 to 10 minutes more, adding more flour if necessary to create a smooth dough. Wrap tightly in plastic and let rest at room temperature for 30 minutes.
3. Divide dough into 8 balls. Cover with plastic wrap. On a lightly floured surface, working with one ball at a time, roll dough into very thin, flat sheets, about 1/8 inch thick. Put scant teaspoonful dots of filling onto dough, set back 1 inch from edge and 2 inches apart. Bring outside edge of dough over filling to create a filled tube.
4. Using a fluted pastry wheel, trim tube at joined edges and at both ends, then cut tube between mounds of stuffing into squares. With finger dipped in cold water, press down edges of squares to seal. Spread squares onto clean, dry dishtowels, making sure they do not touch. Repeat with remaining ingredients.
5. Bring a large pot of salted water to boil. Cook tortelli in boiling water until tender and all tortelli float to the top, about 4 minutes. Using a slotted spoon, transfer tortelli to a colander to drain and then transfer to a large warm plate.
6. Top with sauce (recipe follows) and cheese. Serve immediately.

Filling
2 lb. cheese pumpkin, seeded, cut into chunks or 2 lb. sweet potatoes
1 1/2 c. Parmigiano-Reggiano cheese, freshly grated
1/3 c. apple mustard (preferably Mantovana), coarsely chopped
6 amaretti (Italian almond cookies), finely ground
1 t. fresh lemon juice
1/8 t. nutmeg, freshly grated
Salt
Black pepper, freshly ground (to taste)

Heat oven to 450 degrees. Line a baking pan with parchment paper; lightly oil. Place pumpkin chunks or sweet potatoes on pan and bake until tender, 35-45 minutes. Remove from oven and let cool about 10 minutes. Pass pumpkin pulp through a fine-meshed sieve into a bowl. If using sweet potato, remove and discard skin. Add cheese, apple mustard, amaretti crumbs, lemon juice and nutmeg. Season with salt and pepper to taste; stir to combine well.

Butter-Sage Sauce
3-4 oz. butter
5-6 sage leaves

Heat butter and sage leaves in a small saucepan at very low heat until butter turns brown (approximately 30 minutes).

Chef/owner Giuseppe Ciuffa
Giuseppe Restaurants & Fine Catering
700 Prospect St., La Jolla
858-581-2205
giuseppecatering.com