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Tortelli di Zucca Mantovani
Tortelli di Zucca Mantovani

Tortelli di Zucca Mantovani

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Sold in 12 ounce portions. 12 oz of filled pasta serves 2-3 adults. 

Tortelli di Zucca is a dish seen on almost every holiday table in Emilia Romagna. While these toasted almond and roasted squash ravioli are delicious simply with browned butter and sage, the traditional dish serves them with a chunky tomato sauce. Check out our recipe below! 

Ingredients: Sfoglia (NEK Grains Wheat Flour, 00 Flour, Eggs) Roasted Squash, Ricotta Cheese Organic Olive Oil, Almonds, Breadcrumbs, Parmesan Cheese, Oregano, Chives, Salt, Lemon

Contains: Wheat, Eggs, Dairy (Parmesan cheese), Nuts 

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Tortelli di Zucca Mantovani in Tomato Conserva

This is the classic primi course in Emilia-Romagna on Christmas Eve. The conserva is great to make in larger batches and either freeze or can it! 

Ready to serve in: 35 minutes
Active time: 20 minutes
Serves: 2-4 Adults

Ingredients

  • 12 oz Tortelli di Zucca Mantovani
  • 16 oz tomatoes, diced (canned works just fine here but we recommend not skipping the optional tomato paste)
  • 2 tbsp tomato paste (optional)
  • 1 yellow onion, minced
  • 1 clove garlic, minced
  • 4 tbsp good olive oil
  • 1/4 c toasted almonds (to finish)
  • 1 small bunch of chives
  • 1 small bunch of basil (or oregano)
  • Salt
  • Lemon, Zest

Method

Fill a large sauce pot 3/4 full of water. Salt the water until it is salty like the sea and bring to a boil.

In a sauté pan over medium heat add the olive oil and garlic. Sautee with no color, until translucent, about 3-5 minutes.

Add the tomato paste and stir well. Cook until the tomato paste darkens in color slightly and become very fragrant, about 3 minutes

Add the chopped tomatoes. Reduce the heat to low and bring to a simmer. Allow to simmer for 20 minutes until thickened. 

Season with herbs. 

Cook the tortelli for 1-2 minutes in the water that is gently simmering. DO NOT rapid boil these as they are delicate. Just a little movement in the pot is enough. Reserve 1 cup of pasta water before draining the tortelli.

Add the pasta water to the tomato sauce and allow to simmer until slightly thickened. Add the tortelli, and toss. 

Garnish with more chopped Basil and toasted almonds! Buon Appetito!

Recipe Notes:

Suggested Wine Pairing: While a light body red will be delicious with this dish (Pinot Noir, Valle d' Aosta red ect), we love this with a medium- full body white wine with a good amount of acidity and a hervaious and nutty characteristic. Look for a Garganega from Soave Superiore DOCG. Soave Superiore DOCG wines based on the Garganega grape are the higher classification of this region. Soave is in the heart of the Veneto region of Northern Italy right near the border of the Lombardia region and Lake Guarda. Soave Superiore tends to be fuller in body than the Soave DOC wines with more pronounced almond and herb notes.