Tortelli di Zucca

“For some reason, ravioli are called tortelli in Emilia-Romagna and parts of lower Lombardy. The most famous are those of Cremona, and there are many variations of fillings. Here, though, is the most classic recipe. It is a typical Christmas dish, but people love it throughout the whole winter when the wonderfully thick-fleshed, orange-red pumpkin, which can also be bought in pieces, is available.”