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Tortelli Di Zucca Al Burro
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Pumpkin-filled ravioli, very light and delicate, sauced with sage-infused butter, just as they make them in Emilia Romagna, the fertile region to the south of the Veneto and the north of Tuscany. The area - dairy-country famous for the excellence of its pork products as well as its parmesan and balsamic vinegar from Modena - has a reputation for keeping the most sumptuous table in all Italy. The inclusion of amaretti gives the filling a slightly crunchy texture, while the mostarda di Cremona (a curiously medieval preparation of fruits in a clear syrup spiced with mustard seeds) adds both heat and sweetness. The mostarda can be replaced with one tablespoon of crystallised peel, one tablespoon of honey and a teaspoon of grain-mustard. Pumpkin is the traditional filling, but nutty little acorn squash is even better.
This recipe was first published in September 2000.