Why You’ll Love This Recipe

I love this recipe because it feels both indulgent and wholesome. The filling is rich yet subtly sweet, the pasta is tender and delicate, and the brown butter sage sauce ties everything together with aromatic warmth. Making the ravioli from scratch feels rewarding — it’s a dish that brings a bit of northern Italy right into my kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Pumpkin Filling

600 grams pumpkin, peeled, sliced, and baked
150 grams Parmigiano Reggiano, freshly grated
150 grams crushed Amaretti cookies (the small, hard variety)
1 egg, beaten
50 grams sweet and sour preserved apples or Italian mostarda, finely chopped
A pinch of nutmeg, freshly grated
Sea salt and freshly ground black pepper to taste

For the Fresh Pasta

400 grams “00” flour or all-purpose flour
4 extra-large eggs
A pinch of sea salt

For the Butter and Sage Sauce

1 stick unsalted butter
4 fresh sage leaves
A pinch of nutmeg
1 cup pasta water, set aside

Directions

Prepare the Fresh Pasta

1. I start by creating a mound of flour on a clean work surface and make a well in the center.

2. I add the salt and eggs to the well and begin mixing with a fork, gradually incorporating the flour from the edges.

3. Once the dough begins to come together, I knead it by hand for about 5 minutes until smooth and elastic. If it feels sticky, I dust it lightly with more flour.

4. I shape the dough into a ball, cover it with plastic wrap, and let it rest for 30 minutes.

5. Once rested, I divide the dough into small portions. Using a pasta machine or rolling pin, I roll each piece into thin sheets, starting at the thickest setting and gradually working to thinner settings (up to #6 on most machines).

6. I dust both sides with flour to prevent sticking and set the sheets aside to rest briefly.

Prepare the Pumpkin Filling

1. I bake the peeled and sliced pumpkin at 200°C (400°F) for 30–40 minutes, until soft.

2. Once cooked, I mash the pumpkin with a fork or masher until smooth.

3. I stir in the chopped mostarda (or preserved fruit), crushed amaretti cookies, nutmeg, and grated Parmigiano Reggiano.

4. I slowly mix in the beaten egg, a spoonful at a time, until the filling becomes creamy but firm — not watery. I season with salt and pepper to taste.

Assemble the Ravioli

1. I lay one pasta sheet flat on the work surface and place small spoonfuls of the pumpkin filling about 3 inches apart along one side.

2. I brush water around the filling and the edges of the dough, then fold the pasta sheet over lengthwise to cover the filling.

3. I press around each mound to seal the edges and remove air pockets.

4. Using a ravioli cutter or knife, I cut the ravioli apart and press the edges gently to seal completely.

5. I transfer them to a parchment-lined baking sheet and cover with a clean tea towel while I prepare the sauce.

Cook and Serve

1. I bring a large pot of salted water to a boil.

2. I gently add the ravioli and cook until they float to the surface — about 3 minutes.

3. While they cook, I melt butter in a large skillet over medium heat. I add the sage leaves and cook for about 4 minutes until fragrant and lightly browned.

4. I stir in a few tablespoons of pasta water, season with nutmeg, salt, and pepper, and then add the cooked ravioli directly to the pan.

5. I toss gently to coat the pasta in the butter sauce, then serve immediately with more grated Parmigiano on top.

Servings and Timing

This recipe serves 6 people and takes about 1 hour to prepare and 10 minutes to cook, for a total of around 1 hour and 10 minutes.

Variations

I sometimes add a spoonful of ricotta to the pumpkin filling for extra creaminess. For a more savory flavor, I skip the amaretti and add caramelized onions or sage-roasted pumpkin. I’ve also used butternut squash instead of pumpkin with delicious results. A sprinkle of crushed hazelnuts or walnuts on top adds a wonderful crunch.

Storage/Reheating

I store cooked ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in a skillet with butter and a splash of water to prevent sticking.
Uncooked ravioli can be kept in the fridge for up to 4 days or frozen for up to 4 months — I freeze them on a tray first, then transfer to a container or freezer bag. I cook them directly from frozen without thawing.

FAQs

What kind of pumpkin is best for tortelli di zucca?

I like using dense, sweet varieties like kabocha or butternut squash — they have a smooth, creamy texture.

Can I use store-bought pasta sheets?

Yes, but homemade pasta gives the best flavor and texture for this dish.

What can I substitute for mostarda?

I use finely chopped candied fruit or a bit of apple compote if I don’t have Italian mostarda.

Why add amaretti cookies to the filling?

They add a subtle almond sweetness and a hint of crunch that balances the savory notes.

Can I make the filling ahead of time?

Yes, I often prepare it a day before and refrigerate it until I’m ready to assemble the ravioli.

How do I prevent the ravioli from opening during cooking?

I make sure the edges are sealed well and that there’s no trapped air before boiling.

Can I serve this with a different sauce?

Absolutely — a light tomato sauce or browned butter with crushed hazelnuts also pairs beautifully.

What’s the best way to freeze homemade ravioli?

I freeze them uncooked on a tray, then transfer to a freezer bag once solid to avoid sticking.

Can I make this recipe without a pasta machine?

Yes, I roll the dough thinly by hand with a rolling pin — it just takes a bit more effort.

Conclusion

I love how tortelli di zucca combines the warmth of pumpkin, the sweetness of amaretti, and the richness of Parmigiano into one harmonious dish. Wrapped in silky homemade pasta and finished with butter and sage, it’s the perfect balance of flavors and textures. Every bite feels like a celebration of Italian tradition — comforting, refined, and made with love.