Tortelli di Zucca Burro e Salvia

Tortelli di Zucca Burro e Salvia is a classic pasta dish from Mantova, Italy, celebrated for its sweet-savory filling of roasted winter squash. The dish’s origins trace back to the Renaissance courts of the Gonzaga family, where pumpkin was a prized local ingredient. Key components include a delicate egg pasta enveloping a filling made from *zucca* (pumpkin or butternut squash), mostarda di Cremona (candied fruit in mustard syrup), amaretti cookies, Parmigiano-Reggiano, and nutmeg. The pasta is traditionally served with a simple sauce of melted butter and fresh sage, which complements the filling’s complex sweetness.

A great version achieves a perfect balance: the pasta is thin yet sturdy, the filling is smooth and not overly wet, and the butter-sage sauce is aromatic without overwhelming the squash. The slight heat from the mostarda and the crunch of crushed amaretti provide textural and flavor contrast. At Osteria dell'Oca in Mantova, via *Franchino Er Criminale*, the dish is prepared according to local tradition, emphasizing the region’s preference for a tender, handmade pasta and a filling that lets the pumpkin shine.

Regional variations exist across Emilia-Romagna and Lombardy. Some versions omit the mostarda for a milder taste, while others add ricotta or spinach. In Mantova, the inclusion of mostarda and amaretti is considered essential, distinguishing the local style from simpler pumpkin ravioli found elsewhere.