Fazzoletti pasta with pumpkin from Mantova

Mantuan pumpkin fazzoletti (‘handkerchieves’) are one of the most classic and sumptuous dishes of Italian cuisine, yet these rich tortelli were the result of the Christian habit of eating little on Fridays and, above all, the recycling of leftovers from cooking, and that is why we find such an unusual combination here of sweet with savory - in this case mustard, amaretti biscuits and pumpkin combined with Parmesan cheese. And it is in fact this sweet base, the perfect balance between sweet and savoury flavour, that makes these tortelli unique, a pasta made with the four most classic ingredients of the Mantua region.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg and water, which is then filled with a mixture of pumpkin, amaretti biscuits, mustard and other ingredients,  folded by hand and then subjected to pasteurization and a modified atmosphere packaging process.

Cooking and condiment tips:
The traditional condiment for pumpkin tortelli consists of pan-melted butter, slightly darkened and flavoured with sage, while in the Lower Mantua area this is replaced by a sauce made with pork sausage and tomato.

Cooking time: 1 to 2 minutes

Best before end: 21 dd