It’s pumpkin season again and the shops are full of all shapes and sizes of squash ready to be made into soups, risotti, gnocchi and so on. Italians love pumpkin, or zucca as they call it, and there seems to be no end to their inventiveness in cooking them. So, I thought I’d share with you one of my (and my dinner guests’) favourite recipes: tortelli di zucca.
So what are tortelli?
Tortelli is a word used mostly in north-central Italy to describe two very different pasta shapes. In Tuscany, it’s used to describe a shape like ravioli. In the province of Arezzo, tortelli di patate, ravioli stuffed with mashed potato—eaten boiled or often deep fried (yes, you read that right)—are a local tradition. Elsewhere, such as in Emilia-Romagna, the word is used for large tortellini, which are often called tortelloni outside the region.