Name: Tortelli di Zucca (Tortelli with a Nutmeg-Scented Butternut Squash or Pumpkin Filling)
Yield: Serves 4 to 6 as a first course, 3 to 4 as a main course
Cuisine: Italian
Ingredients: 1½ to 2 tablespoons coarse sea salt; 1 ripe tomato, peeled, seeded, and diced; At least 5 quarts water; Substantial gratings of fresh nutmeg; Salt; 5 ounces butternut squash or pumpkin, peeled and seeded; 2 tablespoons unsalted butter; 3 tablespoons unsalted butter; 2½ tablespoons freshly grated Parmigiano-Reggiano cheese; ¾ pound egg pasta, cut into 3-inch-wide strips; Freshly grated Parmigiano-Reggiano cheese

Preparation info

Serves
4 to 6
as a first course

Difficulty
Medium

Appears in

In Nonna's Kitchen

By Carol Field

Published 1997

About

Although she has lived in Chianti all her married life, Anna Marezza comes from near Parma in Emilia-Romagna. As a little girl she would come running whenever her mother called out, “Vieni, si fa i tortelli—Come, we’re going to make tortelli.” There was something magical about the experience for her. All her problems seemed to shrink away as she became involved in making these delicious tortelli.

Anna has immense feeling for the region wher