Tortelli di Zucca

Ingredients Wheat flour and eggs. For the filling, zucca mantovana (Mantuan squash), amaretti, mostarda di Cremona, parmigiano, and nutmeg.

How Made The flour is sifted onto a wooden board and kneaded forcefully with eggs for a long time until a firm, smooth dough forms, which is left to rest. It is rolled out with a rolling pin into a sheet, and 4-inch (10-cm) squares or disks are cut from it. These are topped with a walnut-sized bit of filling and closed into a rectangle or half-moon, and the edges are carefully sealed. They are boiled, a few at a time, in plenty of salted water.