Tortelli Di Zucca (Pumpkin Tortelli) L a Time

Directions

1. 1

   1 3/4 lb Yellow pumpkin or - Hubbard squash (or Acorn) 1/4 lb Mostarda di Cremona (fruit -pickled in mustard), -finely chopped 2 oz Amaretti

2. 2

   dried mustard, - optional 2 tb Bread crumbs, optional 2 1/4 c All-purpose flour 3 Eggs, beaten well 1/4 c Unsalted butter Typed by Manny Rot

3. 3

   Their Mostarda, which they make themselves every year, had a mustard-y bite that nearly brought tears to our eyes

4. 4

   The stuff we bought here, in an Italian specialty store, was much sweeter, so we added a bit of dried mustard to crank up the heat

5. 5

   Also, since we could find neither yellow pumpkin nor Hubbbard squash on the day we shopped for testing materials, we used acorn squash

6. 6

   It worked fairly well but required some additional bread crumbs to become firm enough to hold together properly

7. 7

   When it's done, the flavors are explosive and almost medieval, combining sweet squash with mustard-y hot mostarda and rich cheese and butter

8. 8

   Prepare filling up to 2 days in advance, but definitely before pasta is rolled out