 Tortelli di zucca
If you are going to make a dish for a stylish and sophisticated lunch or dinner in the name of good taste and good food, the tortelli di zucca (pumpkin ravioli) are just what you need: similar to ravioli, pumpkin ravioli are a type stuffed pasta spread to various locations in northern Italy, not the least of Mantua, in which the variant is made note of pumpkin ravioli: originally made with the intent to prepare a large pot, tasty and nutritious, this type of pasta consisting of pastry with egg shells, usually rectangular, filled with a paste of boiled pumpkin, amaretti, mustard, parmesan cheese and nutmeg and is now a symbol of the cuisine of Mantua, although, not surprisingly, are widespread and popular even in neighboring cities like Parma, Reggio Emilia, Piacenza and Cremona. Therefore, the pumpkin tortellini is distinguished by the unique flavor due to the combination of contrasting flavors of sweet pumpkin with salty parmesan cheese, with the bittersweet taste of macaroons and the spicy flavor of mustard and, given the accuracy that requires the preparation phase on the right dose in order to maintain an appropriate balance between the different flavors, you have almost negligible few local variations, such as Ferrara, the recipe does not include the use of the macaroons and mustard, while Cremona that provides for the use of sweet mustard. | 
Europe
Italy
Lombardy
