Dinner · 90 min · italian

Tortelli di Zucca Mantovani

This is the kind of Italian dinner you’ll make on repeat — all-purpose flour and eggs, 90 minutes, big payoff. The macros do the talking: 20g protein, 92g carbs, and 22g fat in every 640-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 cups All-purpose flour
• 3 Eggs
• 2 lb Butternut squash
• 6 Amaretti cookies
• 3 tbsp Mostarda
• 3/4 cup Parmigiano Reggiano
• 6 tbsp Butter
• 10 leaves Fresh sage

Steps

1. Roast the halved squash cut-side down at 400°F for 45 minutes until completely soft and caramelized at the edges. Scoop out the flesh.
2. Mash the squash with the crushed amaretti, chopped mostarda, parmigiano, salt, and nutmeg. The filling should be sweet, savory, and faintly spiced all at once.
3. Make the pasta dough with flour and eggs, knead 8 minutes, rest 30 minutes, then roll into thin sheets.
4. Dot filling across the sheets, fold, press out the air, and cut into squares. Seal the edges firmly — squash filling leaks easily.
5. Boil 3 to 4 minutes until they float.
6. Toss gently through foaming brown butter and sage with a splash of pasta water, and serve with extra parmigiano.

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